Duck Breasts with Plum Sauce

This tangy plum sauce goes really well with rich duck meat. Victoria plums give the most intense flavour but have such a short season (August/September) that other varieties can be used to enable the dish to be made at other times.

Serves: 4

Plus: Serve with rice, bulgur wheat or couscous.


  • 4 Duck breasts
  • 2 tbsp olive Oil
  • 2 Shallots, chopped finely
  • 225g Plums, stoned and quartered
  • 150ml Red Wine
  • 1 Orange, zest and juice
  • 2 tbsp clear Honey
  • 3 tbsp Cranberry Sauce
  • 15g Butter


  1. Score the duck fat 3 or 4 times with a sharp knife. Place in a roasting tin and roast at Gas 6, 200C for 20 -30 mins until cooked through.
  2. In a pan heat the oil and gently cook the shallots without colouring.
  3. Stir in the plums and cook for 5 mins.
  4. Add the red wine, zest, juice and honey. Cook for 8 - 10 mins. Allow to cool for 5 mins.
  5. Puree the sauce, sieve it and pour back into the pan. Heat to reduce by one third, stir in the cranberry sauce and butter and heat through. If the sauce is too sharp adjust the taste by adding an extra spoonful of honey.
  6. Remove the skin from the duck and slice the meat. Serve with the sauce.