Prep: 10 mins
Cook: 15 mins - 20 mins
Plus resting
Easy
Serves 2
- For the sauce, fry the shallot in the oil
for 5 mins or until softened but not
coloured. Add the plums and sugar,
stirring for a few mins until the sugar has
dissolved. Add the red wine and stock,
then simmer for about 15 mins, stirring
occasionally, until softened and slightly
thickened. Keep warm or leave at room
temperature for up to a day before
reheating to serve.
- Meanwhile, heat the oven to 180C/
160C fan/gas 4. Score the skin of the duck
breasts with a sharp knife and season
well with salt and pepper. Heat
a non-stick frying pan and place the
duck breasts in, skin-side down. Fry for
6-7 mins, then turn and add the thyme,
star anise and butter. Allow this to melt,
basting the duck with the juices, then
transfer everything to a small roasting
tin and finish in the oven for 5-6 mins
for pink or 10-12 mins for well done.
- When the duck is ready, baste again
with the juices, then rest for 5 mins
while you finish everything else.
- To serve, thinly slice each duck breast
on a chopping board. Arrange on each
plate along with a spoon of the Creamed
potatoes, some of the plum sauce and
the Buttered spinach.