Sharp plums cut the rich flavor of duck wonderfully well in this recipe. Duck is often considered to be a fatty meat, but modern breeding methods have made leaner ducks widely available. For an easy dinner party main course, serve the duck with creamy mashed potatoes and celery root, and steamed broccoli.
Recipe: (Serves 4)
4 duck portions
1 large red onion, finely chopped
0.5 kg/1.25 pounds ripe plums, pitted and cut into fourths
2 tablespoons red currant jelly
Method:
1) Prick the duck skin all over with a fork to release the fat during cooking and help give a crisp result, then place the portions in a heavy skillet, skin side down.
2) Cook the duck pieces for 10 minutes on each side, or until golden brown and cooked right through. Remove the duck from the skillet using a slotted spoon and keep warm.
3) Pour away all but 2 tablespoons of the duck fat, then stir-fry the onion for 5 minutes, or until golden. Add the plums and cook for 5 minutes, stirring frequently. Add the jelly and mix well.
4) Replace the duck portions and cook for 5 minutes more, or until thoroughly reheated. Season to taste before serving.
Note: It is important that the plums used in this dish are very ripe, otherwise the mixture will be too dry and the sauce will be extremely sharp.
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