Plum-stuffed duck

Duck fillets get the fusion touch in Janet Brinkworth's simple but tasty recipe, ideal for a stylish lunch or supper
By Janet Brinkworth
Plum-stuffed duck
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 3-4 mins resting
  • Effort: easy



  • 3 plums, stoned and diced
  • 2 clove garlic, chopped
  • 1 large red chilli, chopped
  • 3 cm ginger, chopped
  • 0.5 stems lemongrass
  • 1 pinches freshly ground salt and black pepper
  • 2 duck breast


1. Preheat the oven to 200ÂșC/gas 6. 2. Mix together the plums, garlic, chilli, ginger and lemon grass. Season with salt and freshly ground pepper. 3. Cut an incision in one end of each duck fillet, pushing the knife in to create a large pocket. Spoon the plum mixture into each cavity, taking care to fill to the end. Season the stuffed duck fillets on both sides with salt and freshly ground pepper. 4. Heat an ovenproof frying pan until hot, add in the duck and cook on each side for 1-2 minutes. Transfer the duck fillets to the oven and roast for ten minutes. Remove and allow to rest for 3-4 minutes. 5. Slice thickly and serve on a bed of spinach, spooning the duck juices from the pan over the top.

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