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Marek Jani
Duck with Red Plums
Ingredients
4 duck breast fillets, 175g/6oz each
10ml/ 2 tsp crushed cinnamon stick
50g/2oz/ ¼ cup butter
15ml/ 1 tbsp plum brandy
250ml/ 8 fl oz/ 1 cup double cream
6 fresh red plums, stoned (pitted) and sliced
6 sprigs fresh coriander leaves, plus extra to garnish
Salt and freshly ground black pepper
(Serves 4)
Method
- Skin the duck fillets, score them and sprinkle with salt. Press the crushed cinnamon on to both sides of the duck breasts. Brush with butter and cook on medium barbecue for 15-20 minutes, turning once until the duck is tender.
- To make the sauce, melt half the remaining butter in a pan. Add the plum brandy and set it alight. When the flames have died down, add the stock and cream and simmer gently until reduced and thick. Season to taste with salt and pepper.
- In a pan, melt the other half of the butter and cook the plums and coriander just enough to cook the fruit through. Slice the duck fillets and pour some sauce around each one, then garnish with the plum slices and the chopped fresh coriander.
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