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.