Casserole, Chicken & Poultry, Cooking for the Troops, Easy Date Night, Game, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Something Fancy, Special Occasions, Speedy Dinner Parties
Cook: 20 minutes
Difficulty: Easy
If you can get hold of good duck breasts, they are a lot richer and deeper in flavour than chicken. In this recipe, that takes mere minutes, they take on the flavours of the plums and spice. Pour away the fat, as it cooks, and the result is, a delicious tangy, succulent gamey supper.. in under 20 minutes!!
one. Using a sharp knife, make three diagonal scores in the duck breast's skin. Take are not to cut through the flesh too deep.
two. In a bowl, which can accommodate the breasts, mix the garam masala and all spice. Add the duck breasts to the bowl and coat all over, rubbing the spice into the flesh. Leave to stand for 30 minutes if you have time.
three. Heat the oil in a skillet/ casserole pan, for which you have a lid. Shake the excess spice of the duck. Fry the duck skin side down over a medium-high heat for 3-5 minutes, until it is a beautiful caramel brown colour.
four. Tip away the fat (feel free to wipe the pan if the spices have burnt and replace with a tsp of fresh oil). Add the plums and bay leaf, stir, and then add the wine. Let it bubble, stirring the bottom of the pan with a wooden spoon, to deglaze.
five. Turn the duck breasts over, turn the heat down to a medium simmer, place the lid over the top and cook gently for a further 5-10 minutes, depending on how pink you like your duck.
six. Take the duck breasts out of the pan and set aside on a warm plate. Meanwhile, add the rose and the balsamic to the skillet. Let it all bubble for a minute, scraping and stirring as it does. Then throw in the basil and leave for a further minute. Meanwhile, slice the duck breast into Michelin-restaurant style slices. Pour the sauce over to serve.
Serving Suggestion. White Rice and Asparagus
Possible Amendment.
