• 4 tbsp redcurrant jelly
  • 375ml red wine
  • 2 star anise
  • 6 ripe plums, stones removed, sliced
  • 1 tbsp Chinese five-spice
  • 2 x 300g packs duck breast fillets, skin scored
  • 4 nests medium egg noodles
  • 200g pak choi, washed and leaves separated
  • 1 tsp toasted sesame oil
  • 2 tsp light soy sauce


  1. 1

    Preheat the oven to 200°C/gas mark 6 and put a medium baking tray inside. Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat. Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy. Discard the star anise.

  2. 2

    Meanwhile, rub the Chinese five-spice into the scored skin of the duck breasts. Place the duck breasts skin-side down in a frying pan over a medium heat and allow the skin to crisp slowly for 6-7 minutes.

  3. 3

    Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for 5-6 minutes. Remove and rest on a warm plate for 5 minutes. Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, adding the pak choi for the final minute. Drain, then toss through the sesame oil and soy sauce. Slice the duck and serve with the plums, sauce, noodles and pak choi.

Nutritional Details

Each serving provides
  • Energy 2223kj 531kcal 27%
  • Fat 16.3g 23%
  • Saturates 3.9g 20%
  • Sugars 12.7g 14%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

33.5g carbohydrate 2.6g fibre 45.5g protein

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