Recipe of the Month
Breast of Duck with Plum Sauce
Easy and delicious - and it looks and tastes a million dollars too!
4 duck breasts
50g finely chopped red onion
25ml olive or vegetable oil
400g fresh plums, stoned and cut into 6/8 wedges depending on the size
50g light brown sugar
250ml beef stock
2 sprigs of thyme
1 star anise
Fry the onion in oil for about 5 minutes. Add the plums and sugar and cook for another 5 minutes. Add the rest of the ingredients and bring to a simmer. Cook for about 20 minutes until slightly thickened. Remove the star anise and thyme and keep the sauce warm.
Dry the duck skin with kitchen paper. With a sharp knife, score through the skin every 2mm. This will help cook the fat and produce a crisp skin. Season well. Heat an ovenproof frying pan and when hot, place the duck in the pan skin side down. Cook for about 5 minutes. Turn the breasts over and place the pan in an oven preheated to 180°C. Cook for 6-8 minutes to give a pink centre.
Put the duck on a warm plate and leave to rest for 5 minutes while you refresh your glass of wine. Slice the breasts at an angle into 5mm slices and slide one onto each plate. Spoon a little sauce over each breast and serve the rest separately. Delicious with garlic mashed potatoes and kale.
The perfect dinner party main course or a treat for a special celebration.