teaspoon in there and literally just pull out that lovely little stone there i'll do this now pull out use the tip of the teaspoon it stops you from cutting in and wasting too much of these beautiful plums now once you've got that done okay this is where the magic starts we're going to start making a beautiful amazing caramel brown sugar into the pan just dust the pan pan down please oscar we're gonna make a wonderful caramel okay now just off the heat there's enough heat in there take it off you start to see that literally bubbling away look at that beautiful really beautiful from there i'm gonna pop in my star anise that's gonna give this really nice beautiful flavor to my plums in goes the plums very careful okay it is incredibly hot so be careful okay plums go in and now we're starting to caramelize beautifully back onto the heat that sugar is breaking down and it's starting to form a beautiful caramel we're getting the sweetness coming out of the plums which is giving that really nice texture to that beautiful plum now for the exciting part in goes a little bit of butter okay turn the gas down and we start literally making this caramel now the butter starts to cool that down and look gas comes right down don't turn those plums yet okay from there a little bit of rice wine vinegar in it bubbles away the smell it's almost like a beautiful sweet and sour plum so tasty now look at the ducks please have a look at that that skin is so crispy beautiful the speaker behind that great duck breast okay is leaving it to rest whenever you rest the duck it's so important you don't slice a duck piping hot slice your piping hot is going to spoil it all the goodness goes out and you leave the goodness on the board leave the goodness inside the duck now those peppercorns it's almost like a sort of bit of a szechuan pepper check out these beautiful caramelized plums now i get my spoon and i very carefully use the pan and turn them over and look at that they're caramelized if they started to break down that rice wine vinegar has formed this beautiful sort of sweet sour sauce and then from there touch more butter and just start building this out now okay we don't want the plums to over reduce gas back up touch more white wine vinegar okay now my duck is half cooked time please jesus christ you're just going forward on the left right now turn the gas right down okay get your teriyaki glaze and just beautifully glaze that over those duck breasts okay now just laid that round and look what i'm gonna do i'm gonna sear in that glaze what does that mean it's exactly that i'm gonna roll that round that duck fat in and in and that's gonna caramelize that glaze and literally give more flavour to my duck now look at color that skin look at that beautiful if you put the glaze on there and leave it doesn't really do much glaze it and caramelize that blaze now one more turn and we're there okay because i'm going to rest these dark breaths for at least two minutes so back over on and glaze beautiful really beautiful nice now offer the gas for now take those breasts out okay and literally let them sit there don't you dare throw that away okay that duck fat is money take your bag choy okay
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