16 Nairn’s Gluten Free Oat Crackers
2 duck breasts, skin on
1 tbsp honey or agave nectar
2 tbsp tamari (gluten free soy sauce)
Pinch of five spice powder
— For the Plum Sauce
1 tsp coconut butter
2 spring onions, finely chopped
3 star anise
1 cinnamon stick
Freshly ground black pepper
4 plums, stoned and quartered
3 tbsp rice vinegar
3 tbsp sweetener
2 finely chopped spring onions to garnish
Preheat the oven to 400ºF.
Mix together the honey, tamari and five spice powder.
Lightly score the skin on the duck breasts and coat with the honey marinade. Ideally allow the meat to marinate for 30 Minutes. Place on a rack over a roasting tray and cook in the oven for 30 Minutes until crisp, golden brown and cooked all the way through.
Remove from the oven and allow to rest
Remove the skin and discard. Slice the meat finely and place in a bowl.
Heat the coconut butter in a pan and sauté the spring onions for 1 minute. Add the spices and stir to coat. Add the plums, rice vinegar and sweetener and bring to the boil. Cover and simmer for 6 Minutes to 8 Minutes until the plums have softened and the mixture is thick and syrupy. Allow the mixture to cool slightly. Remove the star anise and cinnamon stick. Puree with a hand stick blender until smooth. Season to taste.
Pour the plum sauce into the bowl and mix with the duck. Scatter over the additional spring onions. Spoon a little of the filling on each oat cake to serve
Recipe by Christine Bailey