Roasted Duck Breast with Plum Sauce
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Additional Time: Resting
Difficulty: Easy
Servings: 2
Description:
A delightful and elegant dish perfect for special occasions. This recipe features succulent duck breast paired with a rich and tangy plum sauce.
Nutritional Information (per serving):
- Calories: 904
- Fat: 64g
- Saturated Fat: 20g
- Carbohydrates: 39g
- Sugars: 38g
- Fiber: 2g
- Protein: 44g
- Salt: 1.05g
Ingredients:
- 2 duck breasts
- 1 sprig of thyme
- 1 star anise
- 25g butter
For the Plum Sauce:
- 1 shallot (finely chopped)
- 1 tbsp olive oil
- 250g dark red plums (halved, stoned, and cut into small wedges)
- 50g demerara sugar
- 50ml red wine
- 300ml beef stock
Instructions:
- Prepare the Sauce:
- In a saucepan, sauté the shallot in olive oil until softened but not coloured (about 5 minutes).
- Add plums and sugar, stirring until the sugar dissolves.
- Pour in the red wine and stock, and simmer for approximately 15 minutes until the sauce thickens slightly. Keep warm or let it cool to room temperature if preparing ahead.
- Prepare the Duck:
- Preheat the oven to 180°C (160°C fan)/gas 4.
- Score the skin of the duck breasts, season with salt and pepper, and place them skin-side down in a non-stick frying pan.
- Fry for 6-7 minutes, then turn the breasts over. Add the thyme, star anise, and butter to the pan.
- Baste the duck with the pan juices, then transfer everything to a roasting tin. Roast in the oven for 5-6 minutes for pink, or 10-12 minutes for well done.
- Rest and Serve:
- Once cooked, baste the duck again with the pan juices and let it rest for 5 minutes.
- Slice each duck breast thinly and arrange on plates. Serve with a spoonful of plum sauce.
Suggested Sides:
- Creamed Potatoes: Boil and mash 450g Maris Piper potatoes, gradually adding 50g butter, 50ml double cream, and 50ml milk. Season to taste.
- Buttered Spinach: Wilt 250g spinach leaves in a pan with a knob of butter and seasoning.
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