Prune glazed duck breast
This prune glazed duck breast is ideal for dinner parties or special occasions. You can make the prune sauce ahead and keep it chilled – then cooking the duck only takes 10-15 minutes. Serve it with mashed potatoes, brown rice, sweet potatoes or noodles.
Ingredients
Method
- Put all ingredients in a small pan and cook it for about 15-20 minutes, or until it reduces to a thick, gravy-like sauce. Add honey gradually – you don’t want the sauce to become too sweet. Let it cool. Transfer most of it to a jar, through a sieve, keeping back half a cupful. Reduce the remains in the pan even further, adding more honey, until you get a sticky glaze.
- Score the skin of the duck breast with a sharp knife, making sure that the meat is not damaged underneath. Rub with salt and pepper.
- Heat a heavy based frying pan and fry the duck breasts, skin-side down for about 3-4 minutes until the skin is golden and crispy, then turn them over.
- While frying the other side, brush the skin side with the glaze. Turn them over again and fry for about a minute and brush the meat side too with the glaze.
- Keep turning them for a couple of minutes to make sure they don’t burn, then pour over the sauce you put aside and cook for a couple of minutes or so, depending on how well-done you like your duck.
- Transfer them to a plate and rest under cover. Reheat the sauce and reduce it further if needed.
- Slice the duck breast into 1 cm thick pieces, the serve with the prune sauce and side dishes of your choice.