Pan-Fried Duck Breast With Potato Croquettes And Plum Sauce

1. 1

   Score the skin of each duck breast and season. Heat a non-stick frying pan over a medium-high heat then place the duck, skin-side down, in the pan to sear for 4-5 mins. Turn the duck breast and cook for 2-3 mins. Reduce the heat to medium and continue to cook the duck for 12-15 mins.

2. 2

   Bake the croquettes according to package instructions until golden and crisp.

3. 3

   Melt the butter in a saucepan, add the onion and saute over a medium heat for 3-4 mins. Add the red cabbage and red wine. Bring to a boil and cook over a medium heat for 10-12 mins.

4. 4

   Remove the duck from the pan and wrap in foil to rest for 5 mins. Pour the juices from the pan through a sieve into a small saucepan and skim the excess fat. Bring the gravy to a boil and stir in the gravy powder, plums and mixed spice and season. Simmer, stirring, for 2-3 mins.

5. 5

   Unwrap the duck and slice. Divide the duck, cabbage and potato croquettes between 4 plates and drizzle with gravy. Serve.

* Per serving · 4 servings · Values may vary.