Char Siu‑Glazed Duck Breast

Ingredients

• 450 g Duck breast, skin on
• 60 g Plum puree (unsweetened)
• 30 ml Low-sodium soy sauce
• 10 g Erythritol
• 5 g Fresh ginger, grated
• 1 Garlic clove, minced
• 5 ml Olive oil
• 1 g Salt
• 0.5 g Black pepper, ground

Instructions

1. 1

   Pat the duck breasts dry, season both sides with salt and black pepper, then let rest at room temperature for 10 minutes.

2. 2

   Preheat the oven to 190°C (375°F). Score the skin in a crosshatch pattern without cutting into the meat, then rub the skin with olive oil.

3. 3

   Sear the duck breasts skin‑side down in a hot skillet for 5‑6 minutes until the skin is golden and crisp; flip and sear the flesh side for 2 minutes.

4. 4

   Transfer the skillet to the oven and roast for 20‑22 minutes, or until internal temperature reaches 63°C (145°F) for medium‑rare.

5. 5

   While the duck cooks, combine plum puree, soy sauce, erythritol, grated ginger, and minced garlic in a small saucepan; simmer over medium heat for 8‑10 minutes until the sauce thickens and coats the back of a spoon.

6. 6

   Remove the duck from the oven, let rest 5 minutes, then slice diagonally. Brush the slices generously with the plum‑soy reduction and serve immediately.