Crispy Duck Breast with a Plum Sauce

Crispy duck breast with sweetcorn, pine nuts and a plum sauce. Served on a white plate.
Crispy duck breast with a silky plum sauce

Crispy pan fried duck breast with a silky smooth plum sauce is a huge crowd pleaser. If I had to pick one meat for the rest of my life it would have to be duck. Salty, fatty, crispy duck breasts are addictive and an amazing treat for any meal.

If you like hearty meals like pan fried duck, try these succulent lamb chops with mashed potatoes.

Tips for the Perfect Crispy Duck Breast Meal

  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. If you are having this as a main, serve with potatoes, lentils or rice. 
  3. Use high quality red wine and duck breasts.
  4. Write your timings down so everything will be cooked at the same time.

Timings:

  1. Sweetcorn- 30 minutes
  2. Plum Sauce- 25 minutes
  3. Duck Breasts- 20 minutes
  4. Pine nuts- 5 minutes
Pan fried crispy duck breast with pine nuts, sweetcorn and silky smooth plum sauce. Served on a white plate.

Crispy Duck Breast with a Plum Sauce

Crispy pan fried duck breast with a silky plum sauce, pine nuts and sweetcorn. Winning combination.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Entrée, Main Course
Cuisine French
Servings 2 people
Calories 662 kcal

Ingredients
 
 

  • 2 large Duck Breasts (roughly 170g each) skin dried, fat trimmed, scored diagonally
  • 1 small Ear of Sweet Corn
  • Small knob Butter
  • 1 medium Shallot finely diced
  • 1 tablespoon Olive Oil
  • 3 small Dark Red Plums peeled, stone removed and cut into small wedges
  • 50 g Brown Sugar
  • 50 ml Red Wine
  • 300 ml Beef Stock
  • Pinch of Salt
  • 30 g Pine Nuts
  • Bunch of Coriander Leaves roughly chopped for garnish

Instructions
 

  • Take the duck breasts out of the fridge 30 minutes before cooking. Pat the skin dry with kitchen towel, cut off any excess fat and score the skin diagonally. The dry skin will help it crisp and the scored lines will help render the fat more evenly.

Sweetcorn

  • To cook the sweetcorn, pre-heat the oven to 200°C/180°C fan/390°F. Wrap the corn in tinfoil with a knob of butter and cook for 25 minutes or until tender.
  • Once tender, open up the tinfoil and put it back into the oven to brown. This should take 5 minutes in a hot oven. Once browned, use your knife to carefully cut the corn off in a straight line. Set aside and keep warm.

Plum Sauce

  • Start by frying the finely diced shallot in 1 tablespoon of oil on a medium low heat.
  • Once the shallots have softened, add the plums and sugar, stirring until the sugar is dissolved.
  • Add the red wine and beef stock and simmer for 15 minutes until the sauce has slightly reduced and thickened. Stir regularly so it doesn't stick to the bottom of the saucepan. Once reduced, taste the sauce to see if it needs more salt and season accordingly. Set aside and keep warm.

Duck Breasts

  • Season the prepared duck with salt.
  • 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 around 6 to 8 minutes. Once rendered turn the heat up to medium high heat to crisp the skin.
  • Drain any excess fat from the pan using a spoon (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 on a medium heat until the meat has browned all over. Use a tongs to brown the sides.
  • The duck breast should be firm but still springy to the touch.
  • Place the duck aside to rest for around 10 minutes before serving.

Pine Nuts

  • 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 color. Stir frequently so they don't burn. This will take less than 5 minutes. Set aside.

Plating

  • If having as a starter, place the sliced duck breast in the middle of the plate. Drizzle the plums and sauce around the outside of the duck and top with sweetcorn and pine nuts. Sprinkle with coriander leaves and serve. Enjoy!

Notes

  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. If you are having this as a main, serve with potatoes, lentils or rice. 
  3. Write down your timings so everything will be cooked together. If you are organized it will take the pressure off yourself.
Timings:
  1. Sweetcorn- 30 minutes
  2. Plum Sauce- 25 minutes
  3. Duck Breasts- 20 minutes
  4. Pine nuts- 5 minutes

Nutrition

Calories: 662kcalCarbohydrates: 49gProtein: 52gFat: 28gSaturated Fat: 5gTrans Fat: 1gCholesterol: 174mgSodium: 441mgPotassium: 1334mgFiber: 3gSugar: 39gVitamin A: 535IUVitamin C: 27mgCalcium: 55mgIron: 12mg
Keyword Crispy Duck Breast, Plum Sauce
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