Duck breast with three red fruits

    30 min

    A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries.

    19 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 1 stick cinnamon
    • 3 red plums, cut into small pieces
    • 150g strawberries, halved
    • 150g raspberries
    • 1 tablespoon honey, or to taste
    • salt and black pepper, to taste
    • 300g duck breast

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a saucepan over medium heat, melt the butter. Add the cinnamon stick, fruit and honey. Stir well, and simmer for about 7 minutes, until the fruit is soft.
    2. Score the skin of the duck breast in a diamond pattern. Season with salt and pepper. Place in a hot frying pan over medium high heat, and cook until skin is browned, about 7 minutes. Turn over and cook for another few minutes, till the duck is medium rare. Slice the duck breast in half to check for doneness, and continue cooking till medium rare if needed. The breast should still be pink in the centre.
    3. Slice the breast into thin slices and serve with the warm sauce ladled over top.

    To serve

    Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck.


    Duck breast with three red fruits
    Duck breast with three red fruits

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    Reviews in English (1)


    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