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#8 Duck with plum sauce

10 | 10 Asian cuisine with Vroni Lutz


Briefly cook the ingredients for the plum sauce then purée them. Marinate the duck breasts in some oil and five-spice powder then fry them skin-side down. Once the skin is crispy and brown, turn them over. Roast the duck until pink in the oven for 10 minutes at 100 degrees. Boil the edamame beans briefly in salted water then season to taste with soy sauce. Serve the duck with the plum sauce and edamame beans (only eat the beans themselves, not the pods).

  • 1
  • 2
  • 2 duck breasts (skin scored)
  • 2 tbsp five-spice powder
  • 1 tsp black pepper (ground)
  • 4 ripe plums (ground)
  • 1 tbsp cane sugar
  • 2 cm ginger, grated
  • 1 tbsp rice vinegar
  • 3 star anise
  • 1 pinch cinnamon
  • 2 tbsp soy sauce
  • 200 g edamame beans

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