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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sallybeattie's picture
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This was lovely! Having read about there being too much sauce, I used the same amount of stock but actually boiled it until it thickened and reduced down. I only put in 20 g of sugar which was plenty, but this would depend on the sweetness of the plums.

magdalenas's picture
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a good recipe for a not so confident cook, who wants to wow someone. The only downside is that the sauce was too runny, I don't mind that there was too much of it, but no matter how long I simmered it, the sauce consistency was like water.... still, one of my most favourite recipes - I recommend

magdalenas's picture
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a good recipe for a not so confident cook, who wants to wow someone. The only downside is that the sauce was too runny, I don't mind that there was too much of it, but no matter how long I simmered it, the sauce consistency was like water.... still, one of my most favourite recipes - I recommend

cat_machin's picture
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This is absolutely delicious but totally naughty.

Really easy to cook, and although its not the sort of thing I would normally consider, this has become a family favourite.

sylviaglover's picture

Myself and my Son really enjoyed this meal... instead of the Star Anis I added Thai 7 spices but it was delicious.... I will certainly do it again maybe when I have friends round for dinner.....

jb1504's picture
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yeah this recipe rocks.
thanks guys i will use less stock next time for a thicker plum sauce.

cheers james martin loved it.
especially as i got the duck breasts for £1.20 in waitrose

sjones's picture
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Just used the plum sauce recipe as I was doing whole roast duck - plum sauce absolutely amazing. Guests raved about it and siad they could just eat it on it's own. I found it needed simmering for rather longer though in order to reduce it more, or I felt it woould have been a little too runny. I made it in the moring and rewarmed in the evening - beautiful.

chedges's picture
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Delicious. Hubby preferred the 5 spice roast duck with pal choi but I thought this was v nice. I blitz the sauce too.

linspedd's picture
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This was the first time i'd ever cooked a duck breast....the timings were perfect and the duck just melted in the mouth. sauce was very surprising too, i did simmer for a bit longer than the recipe stated to allow it to thicken, i then left it for a couple of hours until i was ready to serve and it was perfect.

camster_8_s's picture
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Very good on the whole. However remeber to let the duck rest!

yvonnec's picture
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Gorgeous Dish - loved the plum sauce. I made extra and froze it - will be interesting to see how it works

pongo123's picture
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Really scrummy recipe, made several times now. Reduced the sugar to 35g as was too sweet for us. I leave the sauce simmering away until ready to serve, plums break up a bit but end up with right amount of sauce.

mlsjb2's picture
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Lovely dish- would highly recommend!

sheepcat's picture
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Rating for sauce as served with Barneys confit duck, amazing sauce.

spongemaker1's picture
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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.

kategarnham's picture
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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!

hoiles123's picture
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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.

shellyshearing's picture
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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.

cynthjohn's picture
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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!).

jayne_1102's picture

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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