Quick Christmas recipe for 2 people, takes only 15 mins; recipe has duck breast, thyme, star anise, butter, shallot, olive oil, plum, demerara sugar, red wine and beef stock.
Roasted duck breast with plum sauce
Course: Quick Christmas
Servings
2
servings
Prep time
10 mins
Ingredients
- Red Wine: 50ml red wine
- Olive Oil: 1 tbsp olive oil
- Butter: 25g butter
- Thyme: 1 thyme sprig
- Shallot: 1 shallot, finely chopped
- Beef Stock: 300ml beef stock
- Demerara Sugar: 50g demerara sugar
- Duck Breast: 2 duck breasts
- Star Anise: 1 star anise
- Plum: 250g dark red plums, halved, stoned and cut into small wedges
Directions
- 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.
- 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.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- 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.
