Guest chef Gordon Ramsay’s teriyaki-glazed duck with sticky plums

The combination of duck, teriyaki sauce and sticky plums is a great favourite in the Ramsay house. Try this simple recipe.

Yum: teriyaki-glazed duck with sticky plums

The combination of duck, teriyaki sauce and sticky plums reminds me of crispy duck pancakes with rich, fruity hoisin sauce, a great favourite in the Ramsay house, but this simple recipe takes a fraction of the time. For dessert, you could make a really simple tiramisu in 10 minutes – or create this incredible chocolate and hazelnut version in the same amount of time… I know what I would do.

Gordon Ramsay

TERIYAKI-GLAZED DUCK WITH STICKY PLUMS

2 x 160g duck breasts

2 ripe plums

4 tablespoons brown sugar

1 star anise

2 tablespoons rice wine vinegar

2 tablespoons teriyaki sauce

300g pak choi, quartered

Small handful of coriander leaves

Sea salt

Place a heavy-based frying pan over high heat. Using a sharp knife, score the skin on the duck breasts. Season with salt and place in the pan, skin-side down. Put a saucepan weighed down with a few heavy cans on top of the duck and cook for 4 minutes. Cut the plums in half, discarding the stones, and place in a small frying pan with the sugar and star anise over medium heat. When the sugar starts to caramelise, add the vinegar and allow to simmer until needed. When the duck has cooked for 4 minutes, flip it over and cook for a further 4 minutes. Spoon the teriyaki sauce over the duck and remove from the pan; allow to rest on a board. Meanwhile, put the pak choi into the frying pan and cook for 2-3 minutes, until soft. Arrange the pak choi and plums on a plate. Slice the duck and place on top, drizzle with any juices and dress with coriander leaves. If you have more time, serve with soba noodles dressed with sesame oil. Serves 2

Hazelnut tiramisu. Picture: Jamie Orland Smith

HAZELNUT TIRAMISU

40g (generous ¹/³ cup) hazelnuts, roughly chopped

2 tablespoons caster sugar

250g (1 cup plus 1 tablespoon) mascarpone cheese

3 tablespoons Nutella

150ml (generous ½ cup) whipping cream

1 tablespoon icing sugar

1 teaspoon vanilla extract

8-10 sponge fingers

Cocoa powder, for dusting

Sea salt flakes (optional)

For the soaking syrup

2 tablespoons espresso coffee

1 tablespoon honey

100ml (scant ½ cup) Marsala or coffee liqueur

Place a non-stick frying pan over high heat, add the hazelnuts and a pinch of salt; toast for 2-3 minutes, tossing occasionally, until they start to colour. Add the caster sugar and allow to caramelise, stirring continuously with a wooden spoon. Pour onto a plate or board and set aside to cool slightly. Meanwhile, put the mascarpone and Nutella into a bowl and mix well. Put the cream, icing sugar and vanilla extract into a food mixer or separate bowl and whisk until thick but not stiff. Put the ingredients for the soaking syrup into a small bowl and mix together. Pour half into the Nutella mixture, then fold in the sweetened cream until it’s just mixed enough for a ripple effect. Dip half the sponge fingers in the remaining syrup, then place in the bottom of four glasses or bowls, tearing them to fit. Cover with a layer of Nutella cream, then dip the remaining sponge fingers in the syrup and arrange them on top. Follow with another layer of Nutella cream. Break up the crystallised hazelnuts and sprinkle them on top, then dust with cocoa powder just before serving. Sprinkle with sea salt flakes, too, if desired. Serves 4

Ramsay in 10

Edited extract from Ramsay in 10 by Gordon Ramsay (Hachette Australia, $49.99)