As many of you already know, I absolutely adore Duck. It’s the richness of the meat that goes so well with so many sweeter combinations that makes it rather unique and something more special to tuck into and enjoy. Plus you get more protein from it than from a Chicken Breast!
Today’s recipe is Duck with Plum Sauce. The sauce is so tasty and very easy to make. When you go to a restaurant you can expect to pay anywhere from £15 to £30+ for a Duck Breast dish, but as far as I’m concerned this is just as tasty and a quarter of the price!
Serves 2 | Prep 10 Mins | Cooking 20 Mins
The Plum Sauce
3 Plums (cut into chunks, stone removed)
25g Caster Sugar
1 Star Anise
2 Duck Breasts
Salt & Freshly Ground Pepper
2 Fine Egg Noodle Nests
1/2 Red Chill (deseeded & chopped)
2cm Fresh-Root Ginger (finely chopped)
1 Yellow Pepper (chopped)
1 Spring Onion (chopped)
Juice of 1 Lime
1 tablespoon Dark Soy Sauce
Large Handful of Baby Spinach
To make the sauce, add all of the sauce ingredients to a heavy-based saucepan on a medium-low heat. After a few minutes once the sugar has dissolved, increase the heat to medium, add the lid and gently bring to the boil.
Once boiling, remove the lid and continue to cook for a further 10 minutes, stirring regularly until the plums get softer and begin to darken.
When the time is up and the sauce has thickened, remove the plums and leave to one-side with the lid on to keep warm.
Pre-heat the oven to 180C (fan-assisted).
Score the skin of the duck breasts in a criss-cross pattern and season with salt and freshly ground pepper.
Add an oven-proof frying pan on the hob at a low-medium setting (there is no need to add any oil to the pan as the fat from the skin will be used).
Once pre-heated, add the duck breasts skin-side down for 5 minutes, then turn them over and place in the oven for a further 10-12 minutes.
Meanwhile cook the egg noodles according to packet instructions.
Whilst the duck is cooking in the oven, heat another frying pan on a medium-high setting and add the sesame oil.
Add the chilli and ginger for a minute, then add the pepper and spring onion and fry for 3-4 minutes.
Drain the egg noodles and add them to the frying pan along with the lime juice and dark soy sauce and cook for a further 3-4 minutes.
Remove the frying pan from the oven and leave the duck to rest for a few minutes.
Finally add the baby spinach leaves to the other side of the frying pan until wilted, then remove the pan from the heat, slice the duck into thick slices and serve on top of the noodles and vegetables.