Duck breasts with prune and red wine sauce

    25 min

    Succulent pan-seared duck breasts served with an easy peasy pan sauce of red wine and prunes, embellished with aromatic allspice and bay leaf. I served this with a mixture of wild and brown rice and roasted broccoli and my husband absolutely loved it!


    Greater London, England, UK
    17 people made this

    Serves: 4 

    • 12 pitted prunes
    • 4 duck breast fillets, with skin
    • salt and freshly ground black pepper
    • 1/2 red onion, finely chopped
    • 2 bay leaves, broken in half
    • 6 allspice berries
    • 225ml red wine
    • 125ml chicken stock
    • 2 teaspoons demerara sugar
    • 1 pinch ground cinnamon (optional)
    • 1 knob butter

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / Gas 6. Cover the prunes in boiling water from the kettle and let soak while you prepare the duck.
    2. Pat the duck breast dry on both sides with kitchen paper. Score the skin with a sharp knife, taking care not to cut into the flesh. Season liberally on both sides with salt and pepper.
    3. Heat a cast iron frying pan over medium-low heat. Once hot, add the duck breasts, skin side down. Cook till the skin is golden brown and crispy, about 5 minutes. Turn over and cook the breasts for 1 minute on the flesh side, then turn back over once again.
    4. Immediately transfer to the oven and cook for 4 to 6 minutes for duck still pink in the centre (cook 2 to 3 minutes longer for well done).
    5. Remove the duck from the frying pan and place on a warm plate and loosely cover with a piece of foil to keep warm. Pour all but 1 to 2 tablespoons of duck fat from the pan into a jar and reserve for another use.
    6. Place the pan with the remaining duck fat over a medium heat. Add the chopped onion, bay leaves and allspice. Cook and stir for 2 to 3 minutes, till the onion is soft and has taken some colour. While the onion is cooking, drain the prunes and roughly chop.
    7. Pour in the wine, stock, sugar and prunes. Add the cinnamon, if using. Increase the heat to medium high and bring to the boil. Allow to cook for 3 to 5 minutes, till the sauce is reduced by at least half and coats the back of a spoon. Taste and season with salt and pepper. Remove from heat and stir in the butter.
    8. Serve the duck with the sauce spooned over top. A mix of brown and wild rice and green veg make a delicious accompaniment. Enjoy!

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    Reviews in English (1)


    This was the first time I've made a roasted duck and sauce. I used another recipe for roasting the duck and followed this one for the sauce. My family loved it! I added a little chilli to the seasoning to give it a sweet spicy flavour because no meal is complete without chilli in my household. Great recipe, we will use it on Christmas Day. Thanks for sharing! Merry Christmas 🎄  -  22 Dec 2016