There are a few foods in this world that I think are best left to the professionals, and roast duck is one of them. I know I shouldn’t say things like that, but a roast duck is all about that amazing burnished and crisp skin, which I think can be hard to achieve in a home kitchen. This recipe is a quick-fix, kitchen-friendly option that uses only the breast fillet, which is, after all, the most succulent part of the duck. Its flavourings of white pepper, five spice, ginger and plums take their cue from those wonderful Chinatown ducks, but unites them all in what is basically a very simple roast.
Score the skin of the duck in a crisscross pattern. Put the brown sugar, sea salt, white pepper and five spice in a small bowl and stir to combine. Rub the flavoured salt into the duck skin.
Pour the brandy into a square storage container and add the duck breasts, skin side up. Cover and marinate in the refrigerator for a few hours or overnight.
Meanwhile, heat a large non-stick frying pan over low-medium heat. Remove the duck breasts from the marinade, reserving the marinade. Put the duck breasts in the pan, skin side down, and cook for about 10 minutes. You want to slowly crispen the skin but not burn it, so keep an eye on the temperature of the pan.
Remove the plums from the oven and
Slice the duck breasts across the grain, spoon over the plums and leek and scatter with the coriander leaves. Serve with a side dish of steamed Asian greens and buttery brown rice.
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