Roast Duck with Umeboshi Plum

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Duck breast fillets		3 (510g-580g）
Soy sauce		4 tbsp
Vinegar		2 tbsp
Sake		2 tbsp
Pickled plum (umeboshi)		2 tbsp
Garlic (crushed)		2 tsp
Ginger (grated)		2 tsp
Chives		as required
Watercress		as required

Method

Cook

25min

Remove excess skin from the duck and lightly score the skin every 1.5cm. Rub with some salt & pepper.

Put the duck, skin side down in a heated frying pan (no oil required) and fry for 6 minutes until nicely browned. Turn over and fry for just 1 minute to change colour.

Put the duck in a preheated oven 210 ℃ and roast for 15~18 minutes.

Add the crushed plums, garlic and grated ginger to the seasonings and mix well.

Put Step 4 and the roast duck in a plastic bag to marinate.

Slice the duck about 5mm wide and arrange on a serving dish.

Heat the remaining juices to make a sauce.

Pour over the half the sauce on top of the duck. Add the finely chopped chives to the remaining half, pour into a jug and take both to the table. Enjoy with the watercress on the side.

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