Duck Breasts with Plum Ginger & Chilli Sauce
2 Portions
Preperation Time: 35 minutes
Ingredients
2 Silver Hill Duck Breasts
Olive Oil (splash)
Sea Salt
Black Pepper
Sauce
150g Plums
50g Sugar
15g Butter
1tsp. Chopped Ginger
1med. Red Chilli (sliced)
60ml Port or Sherry
Method
For the Sauce:
- Put the plums into a stainless steel saucepan with the sugar, ginger and the chilli
- Cook slowly until everything is reduced to a pulp
- Strain through a fine sieve and return to the stove, add the port or sherry and the butter.
- Simmer for a few minutes.
- If the sauce is too thick add a little water to adjust to a sauce like consistency
For the Duck Breasts
- Heat the olive oil in a deep frying pan
- Score the skin of the duck with a sharp knife in a criss cross design
- Season the duck breast on both sides
- Place the duck breasts in the pan skin side down and cook until golden brown
- Turn the breasts and continue to cook through controlling the heat and not allowing the duck to burn
- When the breasts are cooked all the way through add the plum, ginger and chilli sauce simmer for a few minutes and serve
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Chef's Tips
Marinade the duck breasts overnight in olive oil, ginger and soy sauce for a deeper flavour.
Segments of fresh plums added at the last minute make a nice garnish
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