Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 4 January 2008

Duck with Plum and Ginger Sauce

Serves 2 Preparation and cooking time 30 minutes

Duck with plum sauce is a common Chinese dish - there can't be many people who don't love crispy duck pancakes. I know I do. This is my English version of duck with plum sauce. The rich duck meat matches well with the robust sharpness of the plums

2 Duck breasts with skin on

1 tbsp olive oil

400grams red plums

2 oz caster sugar

1 heaped tsp grated fresh ginger

2 tbsp balsamic vinegar

150ml chicken stock

Salt and pepper to season

Remove the stones from the plums and place the fruit in a saucepan together with the sugar, ginger, balsamic vinegar and chicken stock. Simmer for 20 minutes until the sauce is thick and syrupy. Season with salt and pepper and keep warm until you wish to serve.

To prepare the duck, use a sharp knife to make incisions in the fat of each duck breast. Lightly coat each breast with the olive oil and season. Place a griddle or frying pan on the heat to warm and once hot, add the duck breasts, skin side down. Leave to cook for 5 minutes without moving them to ensure that the skin is crispy. Turn the breasts over and cook for a further 3 minutes. Remove the breasts from the pan and place in an oven proof roasting tin. Roast in a moderate oven Gas Mark 5/375 F/190oC/Aga Roasting oven for a further 8 – 10 minutes. Remove the duck from the oven and leave to stand for a few minutes before serving to allow the meat to relax. Serve the duck and warm plum sauce with salad for a light lunch or with mash potato for a winter supper.


Browners said...

Looks delicious! Have you seen how Heston makes his Pekin duck? It's insane!


milhan said...

You have a knack for cooking my favorites! I love duck, especially Chinese duck.

Duck is not easy to find in the regular markets around here, so I usually only order it if I see it on a menu when dining out.

Marie said...

That looks delicious Hannah. I did some duck breasts earlier this year with a molasses glaze that were very tasty as well. Your's definitely looks moreish!

Rosie said...

This really looks delicious Hannah!!

Rosie x