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Duck breast with plum sauce
Duck breast with plum sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Pan-seared duck breasts perfectly accompanied by a flavorful plum sauce.
Ingredients:
  • 2.40 gm sea salt
  • 2 tsp Sichuan peppercorns
  • 4 (about 120-180g each) duck breasts
  • 4.60 gm olive oil
  • 150ml red wine
  • 40.00 ml brandy
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 1 orange, juiced
  • 5.90 gm Dijon mustard
  • 60.00 ml redcurrant jelly
  • 825g can plums, drained, pureed
Instructions:
  • Preheat your oven to 150°C for the perfect cooking temperature.
  • Combine the salt and peppercorns in a mortar and pestle to create a flavorful blend. Score the duck breast skin with a small, sharp knife to enhance tenderness. Generously season each duck breast with the salt and pepper mixture.
  • Start by heating the oil in a non-stick oven-proof frying pan until it shimmers. Add the duck, skin-side down, and cook for 6-8 minutes, ensuring it doesn't brown too fast. Flip the breasts over, transfer the pan to the oven, and bake for another 5 minutes. Once done, take it out, baste the duck with the pan drippings, and let it rest for 5 minutes before serving.
  • Prepare the sauce by combining wine, brandy, and spices in a saucepan. Bring to a boil, then simmer over low heat for 10 minutes. Stir in orange juice and bring to a boil again. Simmer for 2-3 minutes, then add mustard, redcurrant jelly, and plum puree. Remove cinnamon stick and star anise before pouring over the duck.

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