Steps to Make Perfect Duck Breasts with Red Plums

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Make Any-night-of-the-week Duck Breasts with Red Plums. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Duck Breasts with Red Plums, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck Breasts with Red Plums delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Duck Breasts with Red Plums is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Duck Breasts with Red Plums estimated approx 30 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Duck Breasts with Red Plums using 9 ingredients and 12 steps. Here is how you cook it.

Duck is under used ingredient, although extensively used in Chinese Cuisine. This is a simply prepared dish, but also simply delicious

Ingredients and spices that need to be Take to make Duck Breasts with Red Plums:

1. 4 x 180 gr duck breasts skinned and boned
2. 4 cm stick of cinamon, crushed in a mortar
3. 60 gr butter
4. 250 ml chicken stock
5. 250 ml double cream
6. 1 tbs Plum Brnd, or cognac
7. 6 fresh red plums skinned and sliced
8. to taste salt and pepper
9. 8 sprigs coriander - also used for garnish

Steps to make to make Duck Breasts with Red Plums

1. Preheat oven to 180 C
2. Make several shallow cuts across the breasts and sprinkle with salt
3. Press the crushed cinnamon into the cuts and also generally all over both sides of the breasts
4. In a pan take half of the butter and slowly melt, then add the breasts and fry on both side to seal.
5. Place into a baking dish and bake for about 8 minutes,
6. Remove breasts from the oven to the pan used to fry them, then add the brandy and 'carefully' light it. Oncve the flames have died down, remove the breasts and keep warm.
7. Add the stock and the cream to the pan and simmer on a low heat, until it has reduced and thikened.
8. Tst and adjust the seasoning as desired.
9. Reserve a few slices of the plums to use for garnish and after slowly melting the rest of the butter, fry the plums and the coriander - keep some for garnish.
10. Fry on a low heat until just cooked through.
11. Slice the breasts and pour sauce around each one.
12. Garnish with plums and coriander

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