Roasted duck breast with plum sauce

Roasted duck breast with plum sauce

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(98 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
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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.

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Comments, questions and tips

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chadford
28th Apr, 2010
5.05
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
21st Apr, 2010
4.05
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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