- 4 tbsp redcurrant jelly
- 375 ml red wine
- 2 star anise
- 6 ripe plums, stones removed, sliced
- 1 tbsp Chinese five-spice
- 2 x 300g packs British duck breast fillets, skin scored
- 4 nests medium egg noodles
- 200 g pack pak choi, washed and leaves separated
- 1 tsp toasted sesame oil
- 2 tsp light soy sauce
Put a medium baking tray in the oven while preheating it to 200°C, fan 180°C, gas 6. 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.
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.
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 (discarding the star anise), noodles and pak choi..