Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

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(60 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
904
protein
44g
carbs
39g
fat
64g
saturates
20g
fibre
2g
sugar
38g
salt
1.05g

Ingredients

  • 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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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.

Recipe from Good Food magazine, February 2010

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Comments

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bezza110's picture
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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
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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
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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
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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
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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
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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
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Really nice, and easy. I skipped the stock, just used a splash of red wine, turned out a lovely consistency.

rls202009's picture
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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
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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
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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
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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.

mills_ellie's picture
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Beautiful! Straightforward to prepare and cook. The flavours in the sauce are lovely with the duck. We're going to cook this for a dinner party in the future!

glasgow's picture
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Absolutely loved this - easy to make and tasted fab. I chopped the plums up and let it bubble down till it was a jammy sauce which was just lovely!!!

3flyingpigs's picture
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I have made this dish twice now and each time it was delicious! Would certainly recommend it and I will be looking into more of James' recipes.

jezmd67's picture

I'm considering making this for a dinner party for 8. Does anybody have any advice re frying the breasts ahead of time and leaving them on the side until I'm ready to put them
in the oven? I would expect them to be left out for about an hour between frying and roasting.

jacquistacey's picture

I cooked this for my husband and I tonight, the duck was cooked to perfection (that was down to me ha ha ) the recipe was really easy to follow and it turned out really really well. Delicious! We will certainly be trying it again.

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