Duck with Plums and Burdock RecipeOrigin: Fusion Period: Modern |
Ingredients:
650g duck breasts, diced 
Duck with Plums and Burdock Preparation:Method:Rub the flesh of 6 plums through a sieve to form a basic purée. Transfer the burdock root to acidulated water to prevent discolouration. Keep them in this for five minutes then drop the burdock roots into boiling water. Take the water off the boil and steep the burdock roots for at least an hour to leach-out some of the bitterness. Transfer back to the acidulated water when done. Mix the plum purée, spring onions, soy sauce and about 60ml olive oil together. Add the diced ducl to this and allow to marinate in the fridge for an hour. Remove the duck pieces from the marinade (reserve the marinade) and fry in a little oil. When the duck pieces have browned remove the meat from the pan and fry the reserved marinade. Bring to a boil, reduce to a simmer and cook for 2 minutes before adding the burdock root. Add some 60ml water and season with salt and black pepper. Return to a simmer and cook for 6 minutes. Slice the remaining plums and add to the sauce along with the duck. Allow to heat through and serve on a bed of rice. |
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