Duck with Plum sauce

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Duck with Plum sauce

Duck with Plum sauce

This Duck with Plum Sauce recipe is cooked to perfection – nice and pink just as I like it, and really tender of course. I like duck especially Barbary, as they are nice and large. There are many recipes for duck, including using orange sauce, and other flavours, but this is a lovely idea if you have a sweet tooth.

Don’t be put off by things you’ve heard about duck being a really fatty meat – you can easily remove it all. It really is a lovely tasting meat. Not many people know how to cook duck properly, some think that you have to slow cook it for a long time, but I think it’s all about the recipe, the sauces or flavours and what are you going to do with it. We have to hand it to the Chinese people –  they certainly know how to cook it well. Last time I had a fabulous duck dish served to me was in Hong Kong when I visited my son – it was wonderfully sticky and delicious.

I don’t think I could ever make the duck the way the Chinese do – some of you know that I have chickens, but I also used to have ducks roaming around in the garden, they are a bit messy, but they produce wonderful eggs.

So – let me show you how I cook this dish:

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Duck with Plum sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
For the duck:
For the sauce:
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
For the duck:
For the sauce:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the duck:
  1. Preheat the oven gas mark 7 / 220
  2. Score the fatty skin of the duck breasts - this will ensure you caramelise the fat at the same time and it becomes crispy when cooked.
  3. In a frying pan on a high heat, add the butter then the duck (fat side down) and fry without turning for about 10 mins. Press down from time to time.
  4. After 10 mins your duck should be crispy and it should have shrunk away from the flesh. Turn over and cook the other side for 2 mins then put on the top shelf in the oven and cook for 8 mins uncovered.
  5. Remove from the oven, cover with tin foil and let it rest.
For the sauce:
  1. On medium heat in the same pan, add the butter, jam cinnamon and the pepper, then the chicken stock and bring to the boil for for about 2 mins. Add the Madeira wine and cook for 1 more minute then turn the heat off.
  2. Slice the duck as you wish, then add the sauce on the side.
  3. Serve with nice creamy mashed potatoes and greens, or see below for my choice of veg.
  4. I have decorated the duck with fresh plums - Enjoy.
Recipe Notes

You will see I have scored the fat deeply - this is my preference, as I like it this way.

You should find some juice left after the duck was resting - don't add it to the sauce it will change the aromatic flavour of the sauce.

Here's the veg I usually serve with the duck:  Celeriac and Beans Vegetable dish.

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