Name: Duck Breast in Prune Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: R145
Ingredients: 2 duck breasts; 1 sprig of thyme; 1 shallot; 4 tbsp marsalla wine; 10 Sunsweet prunes; Seasoning; 10g butter; 100ml stock (veg or chicken); 1 tbsp olive oil

Duck Breast in Prune Sauce

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Succulent duck breast with prunes makes the perfect evening dish whether you’re feeding family or entertaining friends. Add sweetness to the sauce with wholesome prunes and see what difference it makes to this hearty dish.

Prep Time: 10
Total Time: 10 minutes
Yield: 2 1x
Method: import-018
Cuisine: R145

Ingredients

Units Scale

2 duck breasts
1 sprig of thyme
1 shallot
4 tbsp marsalla wine
10 Sunsweet prunes
Seasoning
10g butter
100ml stock (veg or chicken)
1 tbsp olive oil

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Instructions

Pre-heat oven to 180
In a food processor whizz up the prunes to a paste.
Fry the finely chopped shallot in the olive oil until softened.
Add the prune paste – then the marsalla. Bring to the boil to cook off the alcohol. Add the sprig of thyme and stock , season and simmer to reduce.
On a high heat fry the duck breasts (skin side down) in a dry frying pan for 4 minutes – turn and fry on the other side for a further minute.
Place half the butter on each duck breast and place in the oven (either in frying pan with ovenproof handle or transfer to a small baking dish) and cook for 7 minutes (medium) to 10 minutes (well).

Serve with a fondant potato and wilted greens.

Notes

CPB – Nicole Drysdale

Nutrition

Calories: N/A

Find it online: https://sunsweet.eu/recipes/r145-duck-breast-in-prune-sauce/