Shredded Asian Duck with Plum Sauce

Christine Bailey’s Shredded Asian Duck with Plum SauceA glamorous, ‘spoil myself’ topping for Nairn’s Oatcakes.  Full of fragrant flavours the succulent, tender duck is coated in a sweet, lightly fragrant plum sauce.  Duck is excellent source of stress busting B vitamins and packed full of protein and iron to keep energy levels high and blood sugar levels balanced.   Perfect for work days when you need a little lift or as part of a light snack.

Suitable for: Gluten and Wheat free, Dairy Free

Preparation time: 15 minutes

Cooking Time: 36-39 minutes

Storage: Keep in the fridge for 2-3 days

Makes enough for at least 16 Nairn’s Oatcakesshredded duck


2 duck breasts, skin on

1tbsp honey or agave nectar

2tbsp tamari (gluten free soy sauce)

Pinch of five spice powder

Plum sauce

1tsp coconut butter

2 spring onions, finely chopped

3 star anise

1 cinnamon stick

Freshly ground black pepper

4 plums, stoned and quartered

3tbsp rice vinegar

3tbsp xylitol

2 finely chopped spring onions to garnish

16 Nairn’s Fine Milled Oatcakes or Gluten Free Oatcakes


  1. Preheat the oven to 200ºC, gas mark 6.
  2. Mix together the honey, tamari and five spice powder.
  3. 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.
  4. Remove from the oven and allow to rest.
  5. Remove the skin and discard.  Slice the meat finely and place in a bowl.
  6. 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 xylitol and bring to the boil. Cover and simmer for 6-8 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.
  7. 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

Nutritional Information 1tbsp of duck and plum sauce on 1 oatcake

Calories 72kcal
Protein 3.7g
Carbohydrate 7.3g of which sugars 1.1g
Total fat 3g of which saturates 0.4g


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