4 Duck Breasts

6 Large Plums

1 Medium Red Onion, finely chopped

Knob of Butter

200ml Chicken Stock

50ml Port (or Red Wine)

75g Brown Sugar, to taste

1tsp Ground Ginger

Salt and Pepper, to taste

This sauce can also be adapted for oranges and cherries, the two other good fruits to serve with duck.

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...