To make the marinade: Place the star anise
, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
Add the duck breasts to the marinade
, cover the bowl with plastic wrap
, and leave to marinate for 20 minutes.
Preheat an oven to 400 degrees F.
Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok
or pan, skin-side down, and fry
until the skin is brown and crisp
, about 4 to 5 minutes. Transfer the duck to a sheet pan
, skin-side up, and roast
in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
To make the sauce: Pour the water into a small saucepan
, and bring to a boil. Add the plums
, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad. Cook's Note: You could also try serving this with my roasted sweet potatoes with smoked paprika