Ingredients
- 1 tbsp olive oil
- 250g plums
- 50g demerara sugar
- 50ml red wine
- 250ml beef stock
- 1 star anise
- 2 duck legs
- 4 tbsp runny honey
- 4 tbsp soy sauce
- 1 tsp Chinese five-spice powder
- 1 clove garlic
- 2 tsp fresh ginger
- 1 tbsp sesame oil
Plum Sauce
- 1 tbsp olive oil
- 250g plums
- 50g demerara sugar
- 50ml red wine
- 250ml beef stock
- 1 star anise
Duck & Marinade
- 2 duck legs
- 4 tbsp runny honey
- 4 tbsp soy sauce
- 1 tsp Chinese five-spice powder
- 1 clove garlic
- 2 tsp fresh ginger
- 1 tbsp sesame oil
This recipe was created in partnership with John Lewis and Big Green Egg. If you can, marinate the duck legs the day before and chill in the fridge until needed.
Place the duck breasts skin-side down on the barbeque. Baste the breasts with any excess marinade throughout cooking and regularly move them around the grill to stop them sticking. The duck breasts should take around 15 minutes to cook.
To make the plum sauce halve, de-stone and pop the plums in a bowl with a little sprinkle of demerara sugar. Griddle on the BBQ for 2 minutes on each side. They should start to char and feel soft and squishy.Return to a pan add the remaining sugar, red wine, stock and star anise then simmer for about 15 mins, stirring occasionally until softened and slightly thickened.
Plate up your duck and pour over the delicious plum sauce with a side of winter veggies!