Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(70 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins Plus resting

Easy

Serves 2
This easy yet impressive recipe makes a stylish main course for a special occasion

Nutrition and extra info

Nutrition:

  • kcal904
  • fat64g
  • saturates20g
  • carbs39g
  • sugars38g
  • fibre2g
  • protein44g
  • salt1.05g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 duck breasts
  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the plum sauce

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g dark red plums, halved, stoned and cut into small wedges
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 50g demerara sugar
  • 50ml red wine
  • 300ml beef stock

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (71)

buyer87's picture
5

Great weekend/dinner party treat!

glenyst's picture
5

This really works. There was a lot of sauce, but that's OK, and it was a bit on the runny side, but that was OK too, in this particular case. I don't think the picture does it justice - with plenty of sauce, it isn't as dry as it looks. The duck was nice and pink and the whole thing was relatively quick and easy. I didn't change anything, except that I didn't use all the stock because it wouldn't fit in my pan. (I used all the wine though). I think I'd use the smaller amount on purpose next time.

jolykerr's picture
5

Fantastic best recipe I have used yet...Plum sauce lovely. Had duck in Paris and liked it ever since but nothing ever tasted like it until this. Cheers

aliceme's picture
4

My first attempt for duck and it was a big success!!!
Thank you!!!

gg1869's picture
5

Tried this for Valentine's day - major success. The sauce was delicious (but perhaps could do with longer to reduce or less stock). The whole thing looked great too. Tried James's sticky lamb chops on the bbc site as well. Again, terrific.

Instructions very simple to follow.

Bought one of his books today - first cookbook I've ever bought!

melaniefairbairn's picture

Superb. Easy to make. Made sauce earlier in the day only used 100ml stock as recommended by others. Could only get red plums and not dark red. When reheated let it simmer to become nice and syrupy.

bezza110's picture
5

The plum sauce really made this dish. Used dark brown soft sugar instead of Demerara served with spring onion and garlic mash

laurahobby's picture
5

A very easy dish to do when trying to impress guests!

probins's picture

An excellent recipe. Have done it several times. Use a bit less liquid in the sauce than James suggests.

Usually I serve on a bed of leeky mash. Tonight however it is being served on a bed of parsnip mash!

annettecallear's picture

This recipe is really lovely, plum sauce works very well

natalyasteane's picture
4

Cooked it today for dinner, it was delicious, the only critics is the plum sauce, I would put 150 ml of beef stock instead of 300ml, the sauce was way too runny and i had to simmer it for 1 hout to thicken it.

missmain90's picture
5

Really enjoyed this.
Used less stock as most suggested and it was yummy.
O/H was very chuffed with it.
Will def be making this again for him.

brocon's picture
5

This was delicious and really easy to make. It looked lovely and was good with mashed potatoes and sugarsnap peas. I think its really good for Autumn or Winter and would be great for a dinner party. I will definitely make again.

lizleicester's picture
5

Doubled the plum sauce and cooked 2 large whole Chinese Roast Ducks (on this site) which fed 6 amply and was a delicious treat.

francisca11's picture
5

Really nice, and easy. I skipped the stock, just used a splash of red wine, turned out a lovely consistency.

rls202009's picture
5

I was slightly nervous about cooking duck, having never done it before, but this recipe was so simple and turned out really well. I agree with the comments about too much liquid with the sauce and reduced it second time round. Delicious!

susiem's picture
5

The duck was so tender!
My plums were a bit tasteless so I look forward to giving this another try when the plums are more in season

elliesuki's picture
5

Gorgeous. I made this for my mum for mother's day with the creamed potatoes and spinach. It really was delicious. Used less stock as recommended by others and sauce worked well.

willisjmj's picture

I also made this for Valentines. The meal was absolutely gorgeous. The duck, after 5 mins in fan oven, was beautifully pink. Served it with the creamed mash and spinach. Restaurant quality if I say so myself!

emilymorg's picture
4

I just did the sauce for a valentine's meal with duck. The sauce is lovely and sweet and a great accompaniment to duck. I seared the duck then finished it off inthe oven for 8 minutes, I always find this leads to super tender (pink in the middle) duck. Maybe would have liked the sauce a little thicker.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…