Recipe by Jude Kereama
Ingredients:
Recipe:
Start by adding all the ingredients for the poaching syrup into a pot and bring to a simmer. Turn the heat down slightly, add the plums and cook until just soft. Depending on your plums, this should take approximately 30 minutes. Take off the heat and set aside, leaving the fruit to infuse.
To make the glaze, combine the soy, mirin, honey, and sake together in a pot and heat until the honey has melted.
Place the duck breasts skin-side down in a cool pan and turn up the heat to medium. Season with salt. A lot of the fat will render down, so when it gets too much, pour the excess fat into a bowl for another use. Cook on the skin side until golden brown. Turn the duck breasts over and cook for a further 5 minutes.
Add the honey soy glaze and roll the duck in the syrup in the same pan. Place the duck on a tray to rest for 10 minutes. Using the same pan in which you have cooked the duck, add the plums with a few tablespoons of the syrup and warm in the pan to soak up all the duck flavours.
When ready, slice the duck for each plate, add the plums and then pour the sauce from the pan around the plate.
