Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

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(63 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
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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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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

tillerman2's picture
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It was very good but I felt there was too much liquid in the plum sauce.

lredhead's picture
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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

donovan68's picture
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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.

chadford's picture
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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.

cookingfantastic's picture
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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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