An elegant and tasty plum sauce set off pan-fried duck breasts to perfection.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp olive oil
    •    1 tsp sea salt
    •    2 tsps sichuan peppercorns
    •    4 (about 120-180g each) duck breasts

Plum sauce:

    •    3 cloves
    •    1 star anise
    •    2 tbsps brandy
    •    150ml red wine
    •    1 orange, juiced
    •    1 cinnamon stick
    •    1 tsp Dijon mustard
    •    3 tbsps redcurrant jelly
    •    825g can plums, drained, pureed

Method

1. Preheat oven to 150°C.
   
   
2. Crush the salt and peppercorns together in a mortar and pestle. Use a small, sharp knife to score the skin of the duck breasts (this allows the fat to soak into the breasts and tenderise the meat). Spread the salt and pepper over each duck breast.
   
   
3. Heat the oil in a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for 6-8 minutes (don't let it colour too quickly). Turn the breasts over and place the pan in the oven for a further 5 minutes. Carefully remove from the oven and baste with the fat in the pan. Set aside for 5 minutes to rest.
   
   
4. To make the sauce, place the wine, brandy and spices in a medium saucepan. Bring to boil, then reduce heat to low and simmer for 10 minutes. Add orange juice, then return to boil. Reduce heat to low and simmer for 2-3 minutes. Stir in the mustard, redcurrant jelly and plum puree. Remove the cinnamon stick and star anise and pour over the duck.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-plum-sauce/6e0e57db-cc55-4b8c-aa78-0ace21c8c546