Five-spice duck recipe from Thomasina Miers, roasted plums and crispy potatoes | The new flexitarian

It's no wonder to me that fortunes have been made selling spices. Some combinations, like the classic Chinese five-spice, are so aromatic that I find myself mesmerized by them. It takes a few moments to prep and process both the duck and accompanying plums in today's recipe, adding complexity to the acidity of the fruit. Crispy potatoes are a delicious addition; Thinly slice the duck and you'll find you're well fed without a lot of meat.

Five-Spice Duck with Roasted Plums and Crispy Potatoes

I like to use the oven to cook all three elements of this dish, but you can make a more traditional plum sauce with ginger and garlic on the stovetop, if you prefer. This will make more spice blend than you need here: save the excess in a sealed jam jar and use it on roast potatoes, as a marinade in tacos or in stir-fries.

Preparation 30 minMarinating 3h+Cooking 1h30 For 4-6 people

3 duck breasts2 star anise2 tsp fennel seeds2 tsp Sichuan pepper or black pepper1 tsp cloves1 small stick of cinnamonSalt1½kg floury potatoes150g duck fat or goose fat

For the plum sauce750 g plums, wash, pitted and quartered (method) 1 tbsp dark soy sauce 40ml red wine vinegar A few sprigs of rosemary, leaves picked and finely chopped (optional)

Cut the skin of the duck in a grid pattern. Toast the spices in a dry pan until aromatic, then grind them to a fairly fine powder in a mortar or spice grinder. Rub two teaspoons of five-spice powder and one teaspoon of salt all over the duck, then marinate in the refrigerator for a few hours or overnight.

Approx. 90 minutes before you want to eat, heat oven to 200C (180C fan)/390F/Gas 6. Steam whole potatoes for 12 minutes, then cut into 1-2 pieces cm. Put the duck or goose fat in a baking tray and, once it is hot, add the potato slices, sprinkle them with a teaspoon of sea salt and roast for 60 to 75 minutes, basting three or four times during baking, until golden. Forty minutes into cooking, pour off excess fat and spread over half the rosemary, if using; at the same time, take the duck out of the refrigerator to bring it to room temperature.

Line a baking sheet with aluminum foil and lay the plums cut side up. high. Sprinkle with sugar and a teaspoon of five-spice mix, then pour in the vinegar and soy sauce. Spoon over the remaining rosemary, then roast with the potatoes for 35-40 minutes, until caramelized and jammy.

About 20 minutes before want to eat, put a frying pan on medium-high heat. Add a teaspoon of duck fat, then place the duck breasts skin side down and cook for 3 to 4 minutes, until the skin is golden brown and crispy. Flip the duck breasts, sear on the flesh side for a minute, then transfer to an ovenproof dish and put in the oven and turn off. The residual heat should cook it in four to five minutes.

Remove and let the duck rest while you pour the plums and their juice into a pitcher or bowl; taste and, if necessary, adjust the seasoning with more soy or sugar. Cut the duck into thin slices and serve with the potatoes and plums.

Simplicity

These plums also go wonderfully with grilled goat cheese or halloumi. And cook the potatoes in vegetable oil instead of duck fat, if you prefer.