Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

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

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 - 20 mins

Plus resting

Method

  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.
Try

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.

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.

904 kcalories, protein 44g, carbohydrate 39g, fat 64 g, saturated fat 20g, fibre 2g, sugar 38g, salt 1.05 g

Recipe from Good Food magazine, February 2010.

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Latest comments and suggestions

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  • Binder photo Milkybardave

    22 January 2010

    Milkybardave rated this recipe

    5 stars

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  • Binder photo Rebecca

    22 January 2010

    Rebecca rated this recipe

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  • Binder photo HanyaBake

    26 January 2010

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  • Binder photo Lucy

    29 January 2010

    Lucy rated this recipe

    4 stars

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  • Binder photo Shelagh

    06 March 2010

    Shelagh rated this recipe

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  • Binder photo Emma

    24 March 2010

    Emma rated this recipe

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  • Binder photo spoonpirate

    13 April 2010

    spoonpirate rated this recipe

    5 stars

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  • Binder photo Polly

    21 April 2010

    Polly commented on this recipe

    Did this for a dinner party was even able to pan fry duck prior to guests arriving then put in oven during starter James Martin is a genious!!!!! Really beautiful dish loads of flavour ;-)

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  • Binder photo Polly

    21 April 2010

    Polly rated this recipe

    4 stars

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  • Binder photo Chadford

    28 April 2010

    Chadford rated and commented on this recipe

    5 stars

    Very nice, I'll be doing this again. It makes more sauce that you need, about half would be fine. In terms of cooking the duck 10-12 mins cooking is too long, about 7-8 will give you a fairly well done duck.

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  • Binder photo Joo Joo's

    31 May 2010

    Joo Joo's rated and commented on this recipe

    5 stars

    Great dish, many thanks Mr Martin. Just prepared it for our Bank Holiday meal & everyone really enjoyed it. I decided to put the spinach throught the mashed potato which was a good idea. Great taste & plenty of empty plates.

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  • Binder photo Jess

    29 June 2010

    Jess rated this recipe

    5 stars

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  • Binder photo redhead

    27 July 2010

    redhead rated and commented on this recipe

    5 stars

    I really enjoyed this meal. I love duck and this meal was fantastic. Served it with chilli spinach and potato gratin (used gruyere). Would definitely make again

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  • Binder photo tillerman2

    14 August 2010

    tillerman2 rated and commented on this recipe

    3 stars

    It was very good but I felt there was too much liquid in the plum sauce.

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  • Binder photo Jayne

    24 August 2010

    Jayne commented on this recipe

    Has anyone frozen the plum sauce - I have an abundance of plums and look for different ideas other than Jam - thanks

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  • Binder photo Cynthia Johnson

    06 September 2010

    Cynthia Johnson rated and commented on this recipe

    3 stars

    Very good, but far too much liquid in the plum sauce; will make it again but add about a third of the stock amount. Love James recipes (and enjoyed his dancing even better!).

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  • Binder photo shelly

    12 September 2010

    shelly rated and commented on this recipe

    4 stars

    Made this for dinner party. Gave it 4 stars and not 5 as I thought plum sauce was slightly too sweet so added tsp lemon juice to it. I also halved the amount of stock which may have made it taste sweet? but plenty of sauce. I also pureed plums rather than leaving whole which was lovely. Served with good food dauphinois potatoes and green beans.

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  • Binder photo Olijaz

    25 October 2010

    Olijaz rated and commented on this recipe

    5 stars

    I agree with the previous comments, I only used 3/4 of the stock, and only needed half of the sauce for the dish....overall a lovely meal.

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  • Binder photo kate

    08 November 2010

    kate rated and commented on this recipe

    5 stars

    Yummy! As with most other people I used less stock than it says to use and all the better for it - I actually let it bubble away for a while so it was more of a sticky jammy sauce and it was lovely!

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  • Binder photo RUTH

    19 January 2011

    RUTH rated and commented on this recipe

    5 stars

    The sauce was fantastic - it does make alot but there were 4 of us for dinner & I had roasted a whole duck. I just simmered the sauce for about half an hour & it reduced to a lovely consistency & wonderful flavour - we really enjoyed it.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 - 20 mins

Plus resting

Ingredients

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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904 kcalories, protein 44g, carbohydrate 39g, fat 64 g, saturated fat 20g, fibre 2g, sugar 38g, salt 1.05 g

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