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    Dhruv Baker's Duck breasts with spiced plum sauce

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    Dhruv Baker's Duck breasts with spiced plum sauce


    A great dish to serve when entertaining, the sauce complements the duck breasts perfectly with a twist of festive spice -  Dhruv Baker

    Serves: 4


    4 duck breasts (approx 740g)

    400g plums, halved with the stones removed

    3-4 cardamom pods

    1 stick cinnamon

    ¼ tsp paprika

    2 tbsp caster sugar

    50ml red wine vinegar


    1. Preheat the oven to 180ºC, gas mark 4.  Using a very sharp knife score the duck skin in one direction making a shallow incision in the skin ever 2-3mm then in the opposite direction to give a tight criss cross pattern.

    2. Season the breasts then place into a dry frying pan, skin side down over a medium heat and cook for 10-12 minutes (pouring off the fat every few minutes). When the skin is golden and crisp, turn the duck over and cook for a further 5 minutes then finish in the oven for about 8-10 minutes.

    3. To make the sauce, place all the ingredients in a saucepan with 50ml cold water and cook for about 25-30 minutes over a medium heat. The plums should all break down – if still looking solid cook for a bit longer. When cooked, pass through a sieve pushing through with a ladle to give you a lovely glossy deep red sauce.

    4. Serve with fried rice, boiled and roasted new potatoes and some winter greens (blanched, drained and stir fried with a little garlic and a tsp of sesame oil)

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