- 2 duck breasts
- 1 thyme sprig
- 1 star anise
- 25g butter
For the plum sauce
- 1 shallot, finely chopped
- 1 tbsp olive oil
- 250g dark red plums, halved,
- stoned and cut into small wedges
- 50g demerara sugar
- 50ml red wine
- 300ml beef stock
- For the sauce, fry the shallot in the oil for 5 minutes or until softened but not coloured. Add the plums and sugar, stirring for a few minutes until the sugar has dissolved.
- Add the red wine and stock, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.
- Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
- Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 minutes, then turn and add the thyme, star anise and butter.
- Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for
- 5-6 minutes for pink or 10-12 minutes for well done.
- When the duck is ready, baste again with the juices, then rest for 5 minutes while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board.
- Arrange on each plate along with a spoon of the creamed potatoes, some of the plum sauce and the buttered spinach.