Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Duck breast with plum glaze

Duck Breast with Plum Glaze

Duck breast with plum glaze

Step 1: Preheat a fan forced oven to 160C.

Step 2: Score the fat of the duck breast without cutting into meat and bring to room temperature.

Step 3: Place the Plum Paste and 1/4 cup of Verjuice into a saucepan over medium heat to melt down.

Step 4: Remove the plum paste mixture from the heat and whisk in 1/4 cup of Extra Virgin Olive Oil, then add coriander seeds and chopped ginger.

Step 5: Rub the plum glaze into the skin and flesh of the duck and let stand for 20 minutes.

Step 6: Meanwhile, place the halved witlof, cut side down, in a baking dish with remaining Verjuice and Extra Virgin Olive Oil. Season with salt and pepper and place in the oven to braise, allow to cook for 15 - 20 minutes.

Step 7: Heat a griddle pan and once this is at medium heat, place the duck, skin side down, onto the grill plate.

Step 8: Cook the duck for a 10-12 minutes depending on the size of the breast, continually turning and basting. Occasionally tip the fat from the griddle pan as the duck is cooking.

Step 9: The duck will colour quickly so keep the heat at a medium temperature to prevent the marinade from burning too much.

Step 10: Cook until medium rare, remove from heat and allow to rest in a warm area for 10-15 minutes.

Step 11: To serve, place the braised witlof onto a plate and top with thin slices of duck breast.

Ingredients

  1. 800g 4 duck breasts
  2. 80g 1/3 cup Plum Paste
  3. 125ml ½ cup Verjuice
  4. 1 tbspn ginger freshly chopped
  5. 4 white witlof halved to serve

Duck Breast with Plum Glaze appears in

Add to your favourites
Your basket Your basket   Check out