duck breast with fresh plum sauce Recipe drysdale – a delicious recipe with gran sugar, salt, red wine, ribena, water, anise. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
mix sugar and salt together and spread all over duck put in dish cover with cling filmand refrigerate for min 4 hrs max 24
2
in meantime put rest ingrediants in small pan bring to boil simmer for 15mins then add plums and carry on cooking till they are tender
3
thoughly wash duck breasts and dry with kitchen paper heat a heavy fryingpan till really hot, brown duck breasts on both sides then turn down heat turning now and again for about 15 mins should be pink inside put on a board to carve
4
heat sauce remove star anis pour off fat put residue in sauce
5
slice duck diagonaly arrang eon top of a pile of mashed potato mixed with sauteed leek surrounded by some of the plum sauce
6
any extra sauce keeps in the fridge for a couple of weeks or you can freeze it
7
you can use rhubarb in stead of plum equally delicious
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 70z duck breasts, 1 tbls gran sugar, 1 dsp salt, 5fl oz red wine, and more.
Yes, duck breast with fresh plum sauce Recipe drysdale falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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