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Ingredients

For the plum sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.

  • STEP 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 TIPS
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.

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.

Recipe from Good Food magazine, February 2010

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