Duck with Plum sauce
Servings Prep Time
2portions 5minutes
Cook Time
20minutes
Servings Prep Time
2portions 5minutes
Cook Time
20minutes
Ingredients
For the duck:
For the sauce:
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.