Roasted duck breast with plum sauce

Step 1:

For the sauce, cut and fry the shallot in the oil for 5 mins or until softened but not coloured. Cut the plums into chunks. Dissolve 1 beef stock cube in 200 ml of water. Add plums, red wine and stock to the shallots, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Cool down the sauce and blend it. Return the smooth mixture into saucepan and reheat before serving

Step 2:

Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Switch on the oven and set 180 C. Place the duck breasts into the cold pan, skin-side down. Fry for 6-7 mins, then turn and add the thyme 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 mins

Step 3:

Serve with boiled potatoes, broccoli and the plum sauce. Enjoy