Pan Seared Duck with a Spiced Victoria Plum Sauce

Tantalise the tastebuds with Danny Boome's fabulous crispy-skinned duck atop buttery spinach with sweet potato mash and spiced plum sauce
By Danny Boome
Pan Seared Duck with a Spiced Victoria Plum Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the plum sauce

  • 5 cm ginger, grated
  • 3 red chillies, seeds removed and diced
  • 450 g Victoria plums, stoned and quartered
  • 150 g muscovado sugar
  • 30 ml balsamic vinegar

For the duck

  • 4 duck breast
  • 25 g butter
  • 250 g spinach
  • 350 g sweet potatoes, cooked and mashed

For the garnish

  • 2 spring onions, diagonally sliced
  • 1 bunches dill, chopped

Method

1. First prepare the plum sauce. Place the ginger, chillies and plums in a saucepan and add the sugar.


2. Cook over a medium heat until the sugar dissolves completely. Bubble for 20 minutes or so until the plums are soft and the juices are syrupy.


3. Leave the plums to cool slightly and then place in a food processor and blitz until smooth. Return the sauce to the heat and cook for a further few minutes to thicken the sauce.


4. Place the duck breasts on a board and score the fat with a sharp knife. Season with salt and freshly ground black pepper.


5. Heat a griddle pan or frying pan until hot and cook the duck breasts, skin side down, for five minutes. Turn the duck over and cook for a further five minutes or so, until cooked to your preference (duck is better cooked medium-rare, but this depends on how you prefer the meat to be cooked).


6. As the duck cooks, baste it with the plum sauce.


7. Meanwhile, heat another pan and add the butter, drop in the spinach and cook until wilted.


8. Heat the sweet potato mash, adding plenty of pepper.


9. To serve, slice each duck breast into four. Place a good spoonful of sweet potato mash on each plate. Top with a little wilted spinach. Arrange the duck slices on top of the spinach and then spoon the spiced plum sauce over the duck. Scatter the plate with diagonally sliced spring onions and a little chopped dill.

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