Duck breast with ginger and plums from A Simple Table by Michele Cranston
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 large leek, white part only, rinsed and julienned
- 2 teaspoons olive oil
- 1 handful coriander (cilantro) leaves, to serve
- ½ teaspoon Chinese five spice
- 125 ml (4 fl oz/½ cup) brandy
- 9 plums, halved and stones removed
- 4 cm (1½ inch) piece fresh ginger, peeled and thinly sliced
- 2 tablespoons light brown sugar
- 1 tablespoon sea salt
- ¼ teaspoon ground white pepper
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