Crispy Chinese Pork with Plum Dipping Sauce
Recipe accompanies our Oriental Spice Pack found here
Ingredients
4 x Large duck legs
MARINADE
2 star anise
0.5 tsp of cinnamon
2 tablespoons runny honey
4 tablespoons runny honey
4 tablespoons low-salt soy sauce
1 tablespoon sesame oil
FIRE-ROASTED PLUM SAUCE
6 ripe, juicy plums
3 tablespoons brown sugar , plus extra to taste
1 star anise
Method
Mix the marinade ingredients and add to the duck legs – cover and keep in the fridge for 24hrs – 48hrs
To make the plum sauce, set a griddle pan over a high heat. Halve, destone and pop the plums in a bowl and sprinkle 1 tablespoon of the sugar over the cut sides.
Griddle them for 2 minutes on each side, or until slightly charred and very soft.
Return the plums to the bowl with the rest of the sugar and mash, then add the star anise and set aside (if your plums aren’t soft enough to mash, pop them in a pan over a low heat and simmer them with the star anise, a splash of water and a little extra sugar to taste, stirring until they collapse into a sauce). Set aside.
To cook the duck, remove the legs from the marinade (reserve this) and pop them onto a griddle pan to cook very slowly over a medium-low heat for 40 minutes, until the meat is tender with a crisp skin, turning often and brushing with the reserved marinade.
Serve the duck with fire-roasted plum sauce, with shredded spring onion greens and crushed macadamias and herbs sprinkled on top