Pan-Seared Duck with Plum & Star Anise, Crispy Skin & All

1. 01

   Score and season the skin

   Pat the duck breasts dry with kitchen paper — this is non-negotiable. Score the skin in a crosshatch, cutting just through the fat, not into the meat. Season generously with salt and pepper on both sides. Let them sit skin-side up at room temperature for 10 minutes while you prep everything else.

   ~10 min
2. 02

   Start the glaze

   Halve the plums, remove the stones. Put them in a small pan with 50ml water, the star anise, and a pinch of salt. Bring to a simmer over medium heat. Let them break down for 8–10 minutes, stirring occasionally. The plums should collapse into a rough purée. Add the red wine vinegar and honey, stir, then push through a sieve if you want it smooth, or leave it rustic — your call.

   ~12 min
3. 03

   Prep the roots

   Peel and cut carrot, parsnip, or celeriac into fat batons. Toss in a small roasting tray with a pinch of salt, pepper, and a drizzle of oil. Slide into a 200°C oven — they'll roast alongside the duck and soak up all the good fat.

   ~5 min
4. 04

   Render and sear the duck

   Place the duck breasts skin-side down in a cold heavy-bottomed pan — no oil. Turn the heat to medium-high. The fat will slowly release; don't rush it. After 8–10 minutes, the skin should be golden and crisp, the fat rendered into the pan. Pour off all but 1 tbsp of the fat (save the rest for roasting veg or chips another night). Flip the breasts and sear the meat side for 2–3 minutes, until it's caramelized but the centre is still blushing.

   ~15 min
5. 05

   Glaze and rest

   Lower the heat and add the plum glaze to the pan, tilting to coat the duck. Let it bubble gently for 1 minute. Remove from heat. Transfer the breasts to a warm plate, skin-side up, and pour the glaze around (not over — you want that crispy skin to stay crispy). Rest for 5 minutes.

   ~6 min
6. 06

   Finish and serve

   Check the roots are tender and caramelized. Slice each duck breast on the bias into three or four pieces. Arrange on a warm plate with the roots and a spoonful of the glaze. Crack some fresh pepper over the top.

   ~2 min

First bite: crisp skin gives way to meat that's still rosy and tender, a little gamey in the best way. The plum glaze hits with tart and spice — anise just detectable, not shouty. The roots are sweet and silky from the duck fat. By the end, you're mopping glaze with bread and wondering why duck doesn't make it to more dinner tables.

• ·Don't skip the scoring or the dry pan start — crispy skin is non-negotiable.
• ·If your plums are mealy, add another splash of vinegar; if they're too tart, a touch more honey.
• ·Duck fat is liquid gold — save every drop in a jar in the fridge for chips, roasted veg, or breakfast potatoes.