You’ll Need
For the Duck
2 duck breasts (around 250g each)
Sea salt
Freshly cracked black pepper
2 star anise
2 cloves garlic, lightly crushed
2 fresh thyme sprigs
For the Plum & Star Anise Glaze
4 ripe plums, stones removed and diced
2 tbsp plum jam
100ml red wine
50ml port
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 star anise
20g cold butter
For the Potato Pavé
500g Maris Piper potatoes, peeled and very thinly sliced
180ml double cream
2 cloves garlic, finely grated
40g butter, melted
40g Parmesan, finely grated
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Baby carrots
Fresh thyme sprigs
Pea shoots
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Toasted hazelnuts
Orange zest
Method
Remove the duck breasts from the fridge 30 minutes before cooking.
Score the skin in a criss-cross pattern, taking care not to cut into the meat.
Season generously with sea salt and freshly cracked black pepper.
Arrange the sliced potatoes into a lightly buttered loaf tin or small oven-safe dish, seasoning each layer lightly.
Mix together the cream, garlic and half of the Parmesan.
Pour evenly over the potatoes.
Brush the top with the melted butter.
Cover tightly with foil.
Preheat your air fryer to 180°C.
Cook the potato pavé for 40 minutes.
Remove the foil, sprinkle over the remaining Parmesan and cook for a further 12–15 minutes, until golden and crisp.
Allow to rest for 10 minutes before slicing.
Increase the air fryer temperature to 200°C.
Place the duck breasts skin-side up into the basket with the garlic cloves, thyme and star anise.
Air fry for:
12–14 minutes for medium-rare 15–16 minutes for medium Rest the duck for 8–10 minutes before slicing.
Meanwhile, place the diced plums, plum jam, red wine, port, balsamic vinegar, honey, Dijon mustard and star anise into a saucepan.
Bring to a gentle simmer.
Cook for 10–12 minutes, stirring occasionally until the plums break down and the sauce reduces by around half.
Remove the star anise.
Blend or strain for a silky finish if preferred.
Whisk in the cold butter until the glaze becomes glossy.
Slice the rested duck breast into thick slices.
Serve over the crisp potato pavé with Tenderstem broccoli and baby carrots.
Spoon the warm plum glaze generously over the duck.
Finish with fresh thyme sprigs and pea shoots.