Sichuan Cloud Swirl Duck with Star Anise Plum Glaze

Instructions

1. 1

   Pat the duck breasts dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

   ~10 min
2. 2

   In a small bowl, whisk together plum preserves, rice vinegar, soy sauce, Shaoxing wine, honey, star anise, minced ginger, and minced garlic. Set aside.

   ~5 min
3. 3

   Preheat your air fryer to 375°F (190°C). Place the duck breasts skin-side up in the air fryer basket. Cook for 20-25 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).

   ~25 min
4. 4

   While the duck is cooking, prepare the glaze. In a small saucepan, combine the plum mixture with the star anise. Bring to a simmer over medium heat, then reduce heat to low and let it infuse for 15 minutes. Remove the star anise.

   ~20 min
5. 5

   In a separate small bowl, whisk together cornstarch and water to create a slurry.

   ~1 min
6. 6

   Gradually whisk the cornstarch slurry into the simmering plum mixture until the glaze thickens. Stir in the sesame oil. Cook for another 2 minutes, stirring constantly.

   ~3 min
7. 7

   Once the duck is cooked, let it rest for 5-10 minutes before slicing.

   ~7 min
8. 8

   Slice the duck breast thinly against the grain. Arrange the slices on a serving plate and generously drizzle with the warm star anise plum glaze.

   ~5 min