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Duck Breasts With Red Plums
The rich fruity sauce for this dish combines brandy and red plums with double cream and coriander. The sauce can be made in a pan on the barbecue while the duck is cooking.
Ingredients
4 duck breasts, about 175g/6oz each, skinned
10ml/2 tsp crushed cinnamon stick
50g/2oz/¼ cup butter
15ml/1 tbsp plum brandy or Cognac
250ml/8fl oz/1 cup chicken stock
250ml/8fl oz/1 cup double cream
6 fresh red plums, stoned and sliced
6 sprigs fresh coriander leaves, plus extra to garnish
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Score the duck breasts and sprinkle with salt. Press the crushed cinnamon on to both sides of the duck breasts. Brush with butter and cook on a medium barbecue for 15-20 minutes, turning once, until the duck is tender.
2. To make the sauce, melt half the remaining butter in a saucepan. Add the brandy or Cognac and set it alight. When the flames have died down, add the stock and cream and allow to simmer gently until reduced and thick. Add seasoning to taste.
3. In a saucepan, melt the other half of the butter and fry the plums and coriander just enough to cook the fruit through. Slice the duck breasts and pour some sauce around each one, then garnish with the plum slices and the chopped fresh coriander.
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