Duck Breast with Plum Glaze
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Step 1: Preheat a fan forced oven to 160C.
Step 2: Score the fat of the duck breast without cutting into meat and bring to room temperature.
Step 3: Place the Plum Paste and 1/4 cup of Verjuice into a saucepan over medium heat to melt down.
Step 4: Remove the plum paste mixture from the heat and whisk in 1/4 cup of Extra Virgin Olive Oil, then add coriander seeds and chopped ginger.
Step 5: Rub the plum glaze into the skin and flesh of the duck and let stand for 20 minutes.
Step 6: Meanwhile, place the halved witlof, cut side down, in a baking dish with remaining Verjuice and Extra Virgin Olive Oil. Season with salt and pepper and place in the oven to braise, allow to cook for 15 - 20 minutes.
Step 7: Heat a griddle pan and once this is at medium heat, place the duck, skin side down, onto the grill plate.
Step 8: Cook the duck for a 10-12 minutes depending on the size of the breast, continually turning and basting. Occasionally tip the fat from the griddle pan as the duck is cooking.
Step 9: The duck will colour quickly so keep the heat at a medium temperature to prevent the marinade from burning too much.
Step 10: Cook until medium rare, remove from heat and allow to rest in a warm area for 10-15 minutes.
Step 11: To serve, place the braised witlof onto a plate and top with thin slices of duck breast.
800g 4 duck breasts
80g 1/3 cup Plum Paste
125ml ½ cup Verjuice
125ml ½ cup Extra Virgin Olive Oil
1 tspn crushed coriander seeds
1 tbspn ginger freshly chopped
4 white witlof halved to serve