Roasted Duck Breasts with Prune Sauce
Servings 4
Ingredients
Method
- Place water and sugar in a saucepan over high heat and bring to a simmer. Don’t stir but swirl the pan, brushing the sides with a wet pastry brush a few times to prevent any sugar crystals forming and burning. Gently simmer until mixture turns the colour of caramel.
- Remove pan from heat and carefully add triple sec, being careful not to burn yourself. Pour in crème de cassis and orange juice then return pan to heat and simmer for a further 15 minutes.
- Combine cornflour and cold water and whisk into the sauce. Add prunes and bring back to the boil. Turn off heat and leave pan on element to keep warm while you cook the duck.
- In a large heavy-based frying pan over medium heat, add duck breasts skin-side down and cook until skin has browned and fat has rendered (about 10–12 minutes). Turn duck and cook other side to your desired level of doneness. Remove duck from pan and set aside to rest for 5 minutes.
- To serve, place duck breasts on serving plates and drizzle with prune sauce.
Simon says ...
Delicious with a side of crispy, golden potato wedges (cooked in duck fat ideally!).
The sauce can be made in advance and stored in the fridge for up to 1 month.