Roasted Duck Breast with a Plum Sauce

Preheat your oven to 200 degrees. Score the skin of the duck breast, ensuring not to cut into the meat. Season both sides with salt.

Place the duck breast skin side down in a cold non-stick skillet. Turn the heat to medium and cook until the skin is golden brown and crisp, about 6-8 minutes.

Flip the duck breast over and cook for an additional 2 minutes. Then transfer the duck breast, skin side up, to a roasting tray and roast in the oven for 6-8 minutes for medium-rare. Let it rest for 10 minutes before slicing.

For the plum sauce, add the plum sauce, char sui sauce, a splash of water, star anise, and cinnamon stick to a small saucepan. Bring to a simmer over low heat and cook for 10 minutes, stirring occasionally.

Cook the wild rice according to package instructions.

Boil water in a small pot and cook the edamame for about 5 minutes. Drain and set aside.

Remove the star anise and cinnamon stick from the plum sauce. Slice the fresh plum into thin wedges.

To serve, slice the rested duck breast. Plate with the wild rice and edamame. Drizzle the plum sauce over the duck and garnish with fresh plum slices.