Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour
- 2 duck breasts – trimmed and scored
- 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
- Take the duck breast out of the fridge 30 minutes before cooking.
- To cook the sweetcorn, pre-heat the oven to 200oC/180oC fan.
- 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.
- Once browned, use your knife to carefully cut off the corn in a straight line.
- To make the plum sauce, start by frying the finely diced shallot in 1 tbsp of oil.
- Add the plums and sugar, stirring until the sugar is dissolved.
- 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.
- While the sweetcorn is cooking, dry the skin of the duck breast with kitchen roll to help it crisp.
- Score the skin in parallel lines carefully so as not to cut the meat.
- Season with salt and pepper.
- 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.
- Drain any excess fat from the pan (you can use the duck fat later for roasting potatoes.)
- 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.
- Place the duck aside to rest before serving. Slice when ready to serve.
- While the duck is resting, use a clean dry frying pan to lightly toast the pine nuts.
- Toast them over a medium low heat until golden in colour. Stir frequently so they don’t burn.
- Chop some coriander for garnish.
- 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.
- Write down your timings so everything will be cooked together. If you are organised it will take the pressure of yourself.