Recipe Duck breast with plum sauce : Practical and Delicious

Recipe Duck breast with plum sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck breast with plum sauce. You are currently reading Recipe Duck breast with plum sauce : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck breast with plum sauce requires 20m, cook 30m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

13 Ingredients

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  1 tsp sea salt
  
  
  


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  2 tsp Sichuan peppercorns
  
  
  


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  4 (about 120-180g each) duck breasts
  
  
  


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  1 tsp olive oil
  
  
  



• Plum sauce



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  150ml red wine
  
  
  


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  2 tbsp brandy
  
  
  


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  1 cinnamon stick
  
  
  


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  3 cloves
  
  
  


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  1 star anise
  
  
  


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  1 orange, juiced
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  3 tbsp redcurrant jelly
  
  
  


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  825g can plums, drained, pureed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  

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