Ingredients:
Serves 2
For the sauce, fry the shallot in the oil, along with the star anise 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 15-20 minutes, stirring occasionally, until the plums have softened. Add the cornstarch slurry and mix until the sauce has thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
Meanwhile, heat the oven to 180 degrees C or 160 degrees C with a fan. Also put a dish or a roasting tin to heat up (empty) in the oven. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Put the duck breasts skin-side down in a cold non-stick frying pan and turn on the heat. Fry for 6-7 minutes until golden, then turn and add the thyme. Baste the duck in the juices of the pan, and after 3-5 of minutes, transfer the breast in the pre-heated roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done. I preferred a happy medium of about 8 minutes. When the duck is ready, take out of the oven then rest for 5 mins while you finish everything else.
To serve, thinly slice the duck breast on a chopping board. Arrange on each plate along with some of the plum sauce and some roasted potatoes and vegetables. For extra delicious potatoes you can also finish them by frying for a couple of minutes in the duck pan with the leftover duck fat.
Adapted from Original Recipe
Serves 2
- 1 duck breast (about 350g)
- 1 thyme sprig
- 1 star anise
- 1/2 shallot, finely chopped
- 1 tbsp olive oil
- 2 dark red plums, halved, stoned and cut into small wedges
- 50g demerara sugar (or brown sugar)
- 25ml red wine
- 150ml beef stock
- 1 tsp cornstarch, mixed with 1 tbsp cold water
Directions:
Meanwhile, heat the oven to 180 degrees C or 160 degrees C with a fan. Also put a dish or a roasting tin to heat up (empty) in the oven. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Put the duck breasts skin-side down in a cold non-stick frying pan and turn on the heat. Fry for 6-7 minutes until golden, then turn and add the thyme. Baste the duck in the juices of the pan, and after 3-5 of minutes, transfer the breast in the pre-heated roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done. I preferred a happy medium of about 8 minutes. When the duck is ready, take out of the oven then rest for 5 mins while you finish everything else.
To serve, thinly slice the duck breast on a chopping board. Arrange on each plate along with some of the plum sauce and some roasted potatoes and vegetables. For extra delicious potatoes you can also finish them by frying for a couple of minutes in the duck pan with the leftover duck fat.
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