A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries.
Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck.
Quite pricey, but very flavoursome dish. Lovely sweet and tangy sauce. 7 mins was too much for the duck frying on our cooker, resulting in some black burnt bits, so I need to reduce that next time. Sauce def makes enough for 2 as stated but the duck breasts were about 250g each from our butcher and were enough for 1 person each. Tweaks: Used ground cinnamon (1/2 tsp) instead of a stick. Used our butcher's duck in plum sauce breasts. Roasted the duck in our oven at 180c for 20 mins after frying the skin-side. Serve with some roasted sweet potato on the side. - 16 Jun 2017