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.

  1. Sauté the onion in butter for a few minutes until soft, then add the plums, port, ginger and sugar – I only add a little sugar at first, then add more, as the sweetness of the sauce will depend on the ripeness of the plums and your own taste.)
  2. Stir to combine and bubble for a few minutes before gradually adding the stock until the sauce has the right consistency.
  3. Simmer for a few minutes, but don’t let the plums turn to complete mush. The sauce can be made in advance and kept in the fridge until needed, or made while the duck is cooking.
  4. Score the fatty skin of the duck breasts and rub with a little salt. Then place skin side down in a heavy based frying pan. Gently fry on each side for around 10 minutes, depending how pink you like it (cook longer for well done).
  5. Leave to relax somewhere warm for 5mins, before serving with the sauce. This is good served with mustardy mash (just mix a tablespoonful of grainy mustard into mashed potato) and seasonal green beans.

  • words:

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...