Name: Roasted duck breast with plum sauce
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 2 duck breasts; 1 thyme sprig; 1 star anise; 25g butter; 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

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Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

James Martin

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

Plus resting

A star rating of 4.7 out of 5.176 ratingsRate

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

Egg-free

Nut-free

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Next, see our simple recipe for how to cook duck breast.

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal904
fat64g
saturates20g
carbs39g
sugars38g
fibre2g
protein44g
salt1.05g

Method

step 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.
step 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.
step 3

When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
step 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.

RECIPE TIPS

CREAMED POTATOES

Quarter 450g Maris Piper potatoes and boil in salted water for 20-25 mins until cooked. Drain well, return to pan and mash, gradually adding 50g butter, 50ml double cream and 50ml milk as you do. Season.

BUTTERED SPINACH

Wash 250g spinach leaves in a colander. Throw into a big pan with a knob of butter and some seasoning, then wilt for 1 min, stirring.

Recipe from Good Food magazine, February 2010

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A star rating of 4.7 out of 5.176 ratings

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