Special Diet

Roast Duck Breast with Plum Sauce

cook 30 mins
Tags: Gluten free
  • 4 duck breasts
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • 400 g (13 oz) ripe plums, stoned and cut into small wedges
  • 75 g (3 oz) light muscovado sugar
  • 2 sprigs thyme
  • 2 star anise
  • 100 ml (3½ fl oz) red wine
  • 450 ml (¾ pint) beef stock
  • salt and pepper
  • steamed green vegetables, to serve
  • Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
  • Heat a nonstick, ovenproof saucepan over a medium heat, add the duck, skinside down, and cook for 6–7 minutes.
  • Meanwhile, heat the oil in a saucepan, add the shallots and cook for 3–4 minutes. Add the plums and sugar and cook for a further 2–3 minutes until the sugar has dissolved.
  • Turn the duck breasts over and add the thyme and star anise to the pan. Transfer to a preheated oven, 180˚C (350˚F), Gas Mark 4, and roast for 10–12 minutes.
  • Meanwhile, add the wine and stock to the plums and simmer for 12–15 minutes, stirring occasionally.
  • Remove the duck breasts from the oven and leave to rest for 5 minutes, then cut each one into slices.
  • Divide the steamed vegetables between 4 warmed plates. Place the duck on top, with the plum sauce spooned over.
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