Crispy Duck Breast with Sweetcorn, Pine Nuts and Plum Sauce

Crispy duck breast with a silky plum sauce

Serves: 2

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour


  • 2 duck breasts – trimmed and scored
  • Salt
  • Pepper
  • 30g pine nuts
  • 1 corn on the cob
  • 1 tbsp olive oil
  • 1 shallot – finely diced
  • 3 dark red plums – stoned and cut into small wedges
  • 50g brown sugar
  • 50ml red wine
  • 300ml beef stock
  • Coriander- chopped for garnish


  1. Take the duck breast out of the fridge 30 minutes before cooking.
  2. To cook the sweetcorn, pre-heat the oven to 200oC/180oC fan.
  3. Wrap the corn in tinfoil with a knob of butter and cook for 25 minutes or until tender, then unwrap the tinfoil to brown the corn. This should take 5 minutes in a hot oven.
  4. Once browned, use your knife to carefully cut off the corn in a straight line.
  5. To make the plum sauce, start by frying the finely diced shallot in 1 tbsp of oil.
  6. Add the plums and sugar, stirring until the sugar is dissolved.
  7. Add the red wine and beef stock and simmer for 15 minutes until softened and slightly thickened. Stir occasionally so it does not stick to the bottom of the pan.
  8. While the sweetcorn is cooking, dry the skin of the duck breast with kitchen roll to help it crisp.
  9. Score the skin in parallel lines carefully so as not to cut the meat.
  10. Season with salt and pepper.
  11. Place the duck breasts skin side down in a cold non-stick frying pan over a medium heat to slowly render the fat from the skin. This should take about 10/15 minutes.
  12. Drain any excess fat from the pan (you can use the duck fat later for roasting potatoes.)
  13. Once the skin is crispy and rendered then turn the duck over and cook for 5 minutes until the meat is browned all over. The duck breast should feel tender and spring back when pressed.
  14. Place the duck aside to rest before serving. Slice when ready to serve.
  15. While the duck is resting, use a clean dry frying pan to lightly toast the pine nuts.
  16. Toast them over a medium low heat until golden in colour. Stir frequently so they don’t burn.
  17. Chop some coriander for garnish.


  1. Take the duck out of the fridge 30 minutes before cooking to let it come to room temperature so it will be easier to work with.
  2. Write down your timings so everything will be cooked together. If you are organised it will take the pressure of yourself.
Silky sauce for any beautiful duck dish

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