Ease of Preparation: Average
Preparation Time: 60 minutes
Cook Time: 1 to 2 hours
Yield: 4 – 6 serving
2 ¼ lbs of duck
3 Tbsp Olive Oil
1 onion sliced
3 star anise
1 cinnamon stick
½ tsp peppercorn
1 lb plums, quartered and seeds removed
5 ozs rice wine vinegar
4 Tbsps sugar
Salt & pepper to taste
Preheat the oven to 410 degrees F.
Place the duck on a rack inside a deep roasting pan. Boil a kettle of water.
Using a sharp knife, cut small incisions all over the skin of the duck.
Pour the boiling water over the duck. Carefully drain off the water and discard.
Rub the duck with two tablespoons of the olive oil, then season with salt and pepper.
Place the duck in the oven and cook for 1½ hours until crisp, golden brown and cooked all the way through. Test for doneness by touching breast meat which will spring back when done.
Heat a deep sided frying pan (with a lid) until hot add remaining olive oil and the onions.
Fry the onions over a low heat for one minute until just softened, but not colored. Add the star anise, cinnamon stick, peppercorns and edible organic green tea leaves to the pan. Stir fry for about a minute, then add plums and stir to combine.
Add the vinegar and sugar and bring to a boil. Cover and simmer for five minutes until the plums have softened. Remove from heat and carefully remove the star anise and cinnamon. Allow the mixture to cool and pour into a blender or food processor, Puree. Pass the puree through a sieve season with salt and pepper to taste. Set aside but keep it warm.
Slice duck into pieces, place a generous spoonful of plum sauce onto the center of each serving plate and tap gently to settle into a neat circle and arrange the duck slices on the sauce.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”