Roasted Duck Breast With Plum Sauce

This easy yet impressive recipe makes a stylish main course for a special occasion

• Cooking Time Prep 10 mins
  Cook 15 mins - 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  904

• Protein

  44g

• Carbs

  39g

• Fat

  64g

• Saturates

  20g

• Fibre

  2g

• Sugar

  38g

• Salt

  1.05g

Ingredients

• 2 duck breasts
• 1 thyme sprig
• 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

Directions

1. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
2. Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
3. When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
4. To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Categories: Cooking For..., Fruit, Meat