Ingredients plum sauce
5 cm ginger, grated
3 red chillies, seeds removed and diced
450 g plums, de stoned and quartered
150g muscovado or some form of brown sugar
30ml balsamic vinegar
4 Duck breast
1 of each red and yellow pepper, deseeded and chopped
You can choose your own vegetables to serve. Suggestion would be spinach,carrots or leeks!
For the garnish
1 bunch dill, chopped
First prepare the plum sauce. Begin by halving plums and removing pits. Peel off the skin with a pairing knife. Place the ginger, chilies and prepared plums in a saucepan and add the sugar. Cook over a medium heat until the sugar dissolves completely. Bubble for 20 minutes or so until the plums are soft and the juices are syrupy. Leave the plums to cool slightly and then place in a food processor and blitz until smooth. Return the sauce to the heat and cook for a further few minutes to thicken the sauce.
Place the duck breasts on a board and score the skin with a sharp knife. Season both sides with salt and freshly ground black pepper. When the pan is suffi ciently hot, place duck breasts skin side down, for fi ve minutes. Turn the duck breast over and cook for a further fi ve minutes or so, until cooked to your preference (duck is better cooked
medium-rare, but this depends on how you prefer the meat to be cooked). Occasionally you may need to pour off excess fat.
As the duck cooks, baste it with the plum sauce. Meanwhile, heat another pan, add the butter, and stir fry the peppers until cooked through.
To serve, slice each duck breast into four. Place a good spoonful of the peppers on each plate. Arrange the duck slices on top of the peppers and then spoon the spiced plum sauce over the duck. Scatter the plate with a little chopped dill.