Preparation time is 30minutes
Cook time is 1hours 6minutes
Total time is 1hours 36minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 4 duck breasts
- 1 pinch salt
- 1 pinch pepper
- 300grams green vegetables, steamed (to serve)
- 1tablespoons olive oil
- 2 shallots, diced
- 400grams ripe plums, stoned and cut into small wedges
- 75grams light muscovado sugar
- 2 sprigs thyme
- 2 star anise
- 1/3 cup red wine
- 1 2/3 cup beef stock
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
33.0grams
Fat
84.8grams
Carbs
36.8grams
Sugars
30.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Step 2 of 7
Heat a nonstick, ovenproof saucepan over a medium heat, add the duck, skinside down, and cook for 6-7 minutes.
Step 3 of 7
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.
Step 4 of 7
Turn the duck breasts over and add the thyme and star anise to the pan. Transfer to a preheated oven, 180°C, Gas Mark 4, and roast for 10-12 minutes.
Step 5 of 7
Meanwhile, add the wine and stock to the plums and simmer for 12-15 minutes, stirring occasionally.
Step 6 of 7
Remove the duck breasts from the oven and leave to rest for 5 minutes, then cut each one into slices.
Step 7 of 7
Divide the steamed vegetables between 4 warmed plates. Place the duck on top, with the plum sauce spooned over.
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