Duck Breast with Plum and Red Wine Sauce

A beautiful alternative to a roast dinner that takes under half an hour to put on the table. It really is worth making your own plum and red wine sauce, especially since it’s virtually impossible to find one in the shops. Let the duck rest for five minutes or so before slicing.

We had this with a nice glass of Shiraz. Don’t waste any left over wine if there is any chance of doing so just pour it into an ice cube tray and freeze to use in stocks and sauces at a later date.

Serves 4


4 duck breasts

1 shallot

3 plums, stoned and sliced into thin wedges

50ml red wine

300ml stock

Salt and cracked black pepper to season

1 tablespoon soft brown sugar


Pre heat oven to 200c / 180c

Score your duck in a criss cross pattern.

Pan fry skin side down in a knob of butter heated in the frying pan on a fairly high heat for 5 minutes. Turn and cook for a further minute.

Place on a foil lined baking tray skin side up and cook for 12 minutes in the middle of the oven.

Meanwhile, make the plum and red wine sauce. Start by pan frying your chopped shallot in a glug of hot olive oil until it is softened. Add red wine and stock. Blitz with a stick blender if you want a smooth sauce which is what I prefer. Simmer for 10 minutes or so. Add your brown sugar and stir.

When the duck is ready simply pour the sauce over the duck and serve with creamy mashed potatoes and veg of choice.