Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1kilograms duck breasts, skin removed
- 2tablespoons canola oil
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 small red onion, peeled and diced
- 1tablespoons ginger, chopped
- 500grams plums, pitted and halved
- 4tablespoons soy sauce
- 4tablespoons honey
- 1tablespoons rice wine vinegar
- 280grams rice
Nutrition per serving
4220kJ / 1010Cal
4220 Kilojoules or 1010 Calories
49% of daily energy intake*
Protein
45.0grams
Fat
115grams
Carbs
94.8grams
Sugars
36.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A deliciously sweet plum sauce compliments this torn duck recipe.
Method
Step 1 of 6
Pre-heat the oven to 160°C/140°C fan-forced.
Step 2 of 6
Marinate the duck with the oil, salt and pepper and roast in a roasting tray for 90 minutes turning occasionally.
Step 3 of 6
While the duck is cooking heat up a non-stick pan to a medium heat.
Step 4 of 6
Fry the onion and ginger for 2 minutes, then add the plums and the rest of the ingredients.
Step 5 of 6
Cook for 10 minutes and then remove from the heat and blend using a hand blender and cook for a further 10 minutes,.
Step 6 of 6
Remove the duck from the oven and tear the meat using 2 forks and cover with the plum sauce. Cook rice according to package instructions and serve.
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