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Ingredientes
- 450 gm red plums
- 2 sm onions duck breast fillets about 1kg total weight
- 1 x salt and freshly grnd black pepper
- 3/4 x level tsp grnd cinnamon vegetable oil
- 300 ml red wine
- 25 gm butter
- 1/2 x level tsp caster sugar
- 4 x level tsp redcurrant jelly
- 1 x juice of 2 medium oranges
- 1 Tbsp. red wine vinegar
- 300 ml chicken stock
Direcciones
- Caramelised plum slices and thyme sprigs to garnish
- Reserve two plums for the gamish; halve and stone the others then roughly chop; finely chop the onions.
- Using a sharp knife remove the silvery membrane from the fleshy side of the duck breasts.
- Season with salt and pepper and sprinkle with 1/2 level tspground cinnamon.
- Turn over the duck breasts score the skin side (to release its fat during cooking) rub with a little oil and sprinkle with salt.
- Place the duck skinside up in a shallow nonmetallic dish and pour 150ml wine around.
- Leave uncovered in the fridge for at least 1 hour to marinate.
- Heat the butter in a wide saucepan and cook the onions on the simmering plate for 3 to 4 min. Add in plums sugar redcurrant jelly orange juice red wine vinegar stock marinade from the duck and the remaining grnd cinnamon and red wine.
- Bring to the boil and simmer in the simmering oven for 15 to 20 min or possibly till very soft and well reduced.
- Cold a little then pour into a food processor and process till smooth; sieve and return to the clean saucepan.
- Preheat a heavy non stick frying pan and fry the duck breasts skinside down in batches on the simmering plate for 10 to 15 min till the fat runs and the skin is dark brown and crisp.
- Turn the breasts over and cook for a further 3 to 4 min.
- Using a slotted spoon transfer the duck breasts skinside up to a warmed serving dish.
- Cover loosely with foil and leave in the simmering oven for 15 min so the flesh becomes proportionately rosy.
- Bring the plum sauce to the boil and bubble for 2 to 3 min.
- To serve slice the duck thickly spoon the cinnamon plum sauce around and garnish with caramelised plum slices and thyme sprigs.
- If you cant find magret use english duck breasts each weighing about 75g. Whether youre using magnets or possibly english duck breasts allow an extra 5 min cooking time if desired your duck breasts cooked medium.
- To caramelise plums slice the two reserved plums and toss them in a bag containing 30ml granulated sugar. Brush pcs of foil with duck fat. Lay the plums on the foil and place on the simmering plate. Cook uncovered for 1 to 2 min till brown then turn over and cook for a further minute. This impressive dish is ideal for special occasion entertaining.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 32 | 26% |
| Total Fat 3.63g | 5% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 107mg | 4% |
| Potassium 220mg | 6% |
| Total Carbs 13.08g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.7g | 6% |
| Protein 1.08g | 2% |
