Save to your scrapbook
Dhruv Baker's Duck breasts with spiced plum sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A great dish to serve when entertaining, the sauce complements the duck breasts perfectly with a twist of festive spice - Dhruv Baker
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)