I adore plums, which is why I chose them for this week’s Mum & The Chef ingredient. Martin Boetz from Longrain taught me how to make plum sauce using fresh blood plums in a Masterclass at The Essential Ingredient. It works equally as well with chicken, spatchcock or even pork belly and it is very quick to make. I’ve served it with roasted szechuan salt and pepper duck legs. It’s an utterly mouth watering combination. Trust me.
Makes 3 cups
- 500gm palm sugar
- 100ml water
- 100ml fish sauce
- 100ml tamarind concentrate
- 10 blood plums, halved and quartered
- 100 ml hoisin sauce
- 2 duck marylands
- szechuan pepper and salt mix (see below)
- 1 tbs olive oil
Start with the sauce. In a medium sized heavy based saucepan, melt the palm sugar into the water and allow to caramelise slightly. Add the fish sauce and the tamarind.
Then, add the plums and hoisin and cook until you the sauce is starting to thicken. This took me about 30 minutes. Be careful not to overcook as you will end up with a jammy tasting sauce.
Pass the sauce through a mesh strainer and set aside.
If you have time pat dry the duck and allow to air dry further uncovered in the refrigerator to dry out the skin.
Pre heat your oven to 160C. Cut an incision to clean up the leg but leave the bottom part on as it protects the bone from burning in the oven.
Rub the skin with salt and pepper mix. To make this, toast 1 part szechuan pepper to 2 parts sea salt and grind in a mortar and pestle.
Sear the duck skin side down in a medium to hot pan to crisp up the skin. Place the duck on a roasting rack over a roasting dish and bake in the oven for 1hr. Allow to rest for a further five minutes and serve with the plum sauce and steamed broccoli.
You’ll have sauce left over, so bottle it for a rainy day.