Roasted Duck Breast with Plum Sauce

Poultry meat, a versatile and widely cherished category of protein, includes a variety of birds such as chicken, turkey, and duck. Known for its rich flavors and health benefits, poultry is a staple in many culinary traditions around the globe. You can find high-quality frozen poultry products at Gourmet Food Store. Duck, in particular, offers a unique taste profile that is both savory and slightly sweet, with a tender texture that sets it apart from other types of poultry. Its distinct flavor pairs beautifully with fruit-based sauces, making it a favorite choice for gourmet dishes. This recipe for roasted duck breast with plum sauce showcases the luxurious nature of duck, combining it with the deep, rich flavors of plums, red wine, and beef stock to create an unforgettable dining experience.

Ingredients

• Duck Breast
  • 2 duck breasts
  • 1 thyme sprig
  • 1 star anise
  • 25g butter
• Plum Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 250g dark red plums, halved, stoned, and cut into small wedges
  • 50g demerara sugar
  • 50ml red wine
  • 300ml beef stock

Method

Step 1: Make the Plum Sauce

1. Sauté Shallot: In a saucepan, fry the shallot in the olive oil over medium heat for about 5 minutes or until softened but not colored.
2. Add Plums and Sugar: Add the plums and sugar, stirring for a few minutes until the sugar has dissolved.
3. Add Liquids: Pour in the red wine and beef stock. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce has softened and slightly thickened. Keep warm or let cool to room temperature. The sauce can be made up to a day ahead and reheated before serving.

Step 2: Prepare and Cook the Duck

1. Preheat Oven: Preheat the oven to 180°C (160°C fan) or gas mark 4.
2. Score Duck Skin: Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
3. Fry Duck: Heat a non-stick frying pan over medium heat. Place the duck breasts skin-side down and fry for 6-7 minutes until the skin is crispy and browned.
4. Add Flavorings: Turn the duck breasts over, add the thyme, star anise, and butter to the pan. Allow the butter to melt, basting the duck with the juices.
5. Roast: Transfer everything to a small roasting tin and finish cooking in the oven for 5-6 minutes for pink or 10-12 minutes for well done.

Step 3: Rest the Duck

1. Rest: Once cooked, baste the duck breasts again with the juices and let them rest for 5 minutes.

Step 4: Serve

1. Slice Duck: Thinly slice each duck breast on a chopping board.
2. Plate: Arrange the slices on each plate along with a spoon of the creamed potatoes, some of the plum sauce, and buttered spinach.

Enjoy your Roasted Duck Breast with Plum Sauce!