Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and ...
Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.
When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.
I make this dish with roast duck bought from a siu mei (Chinese roast ... duck drippings (not to be mistaken for the sweet plum sauce they also give you, but which is not needed for this dish).