DUCK BREASTS
WITH PLUM SAUCE
By Simbooker on the 24th June 2019
Files & Tags: recipes, index, duck, plantains and fruits
Chefs love to cook with Duck Breasts; they are similar in texture and taste to chicken thighs, but they are richer and have more depth in flavour.
In recent years they have become a popular item on the hit show MasterChef. Duck Breasts can be pricey; but they cook quickly, and are delicious when cooked to medium-rare and served with a sauce.
This plum sauce is not the Chinese version. It's a fruity version that includes red wine and duck drippings.
I serve these breasts with mash potatoes-a perfect cushion for these delightful duck breasts.
I serve these breasts with mash potatoes-a perfect cushion for these delightful duck breasts.
DUCK BREASTS
WITH PLUM SAUCE RECIPE
The Sauce Ingredients & Method
8 cups of water, 6-8 plums, 2 onions, 1 garlic bulb, 2 cups red wine, duck drippings, stock cube, salt and pepper to taste, 3 or 4 tbs of sugar
Bring the pot of water to a boil, and add all the ingredients except the wine sugar and the salt and pepper. Boil and simmer until the fruit has melted and the liquid has reduced to about half the quantity. Strain through a colander, and add the strained liquid back into the same pot.
Bring to a boil once again and add the wine, and season to taste. Add the sugar to cut the sourness of the plums. Once the sauce has a full bodied consistency and it is tasting to your satisfaction it is ready.Once you've cooked the duck and rested the meat for 10-15 minutes add the duck drippings into the sauce and stir in for extra flavour.
Bring to a boil once again and add the wine, and season to taste. Add the sugar to cut the sourness of the plums. Once the sauce has a full bodied consistency and it is tasting to your satisfaction it is ready.Once you've cooked the duck and rested the meat for 10-15 minutes add the duck drippings into the sauce and stir in for extra flavour.
Cooking the Duck Breasts
Preheat your oven to 170C (guideline only)
Season the Duck breasts on both sides with salt and pepper. Heat about 8 tbs of a mild flavoured oil in a pan. Once the pan is searing hot, sear the skin of the duck breasts until crisp and golden brown. This will take about 7 minutes but check it. Chop and peel about 8 garlic cloves. Be careful not to burn the skin, heat on the highest heat and once smoking turn to medium high.
Season the Duck breasts on both sides with salt and pepper. Heat about 8 tbs of a mild flavoured oil in a pan. Once the pan is searing hot, sear the skin of the duck breasts until crisp and golden brown. This will take about 7 minutes but check it. Chop and peel about 8 garlic cloves. Be careful not to burn the skin, heat on the highest heat and once smoking turn to medium high.
Once the skin is crisp remove from the stove and turn the heat off. Put the garlic cloves in the pan and place the pan in the oven for no longer than 7-8 minutes for blushing pink breasts. Rest for 10-15 minutes and then slice the Duck Breasts and serve with the sauce and mash potatoes.