Roast duck with sherry vinegar & plums

Roast duck with sherry vinegar & plums

By
From
James Martin's French Adventure
Serves
6-8
Photographer
Peter Cassidy

Fruit goes so well with duck, as it cuts through the fattiness of the meat. If you get a chance on your travels, do try duck magret (breast of duck raised for foie gras) – the ratio of fat to meat gives it an amazing flavour.

Ingredients

Quantity Ingredient
2 x 2kg ducks
2 tablespoons olive oil
4 tablespoons clear honey
handful thyme sprigs
8 red plums, halved and stones removed
1 star anise
1 cinnamon stick
100ml sherry vinegar
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Season the ducks with salt and pepper. Place a large frying pan over medium heat and add half of the olive oil, together with the honey and the thyme. Fry the ducks, one at a time, until well browned and glazed, then transfer to a large roasting tin. Roast the ducks in the oven for 1–1½ hours, until the juices run clear from the thickest part of the thigh when pierced with the tip of a knife. Remove the ducks from the oven and leave to rest in a warm place for 15–20 minutes.
  3. Meanwhile, cut the plums into 2cm dice and place in a very hot frying pan with the remaining olive oil. Sauté for 1 minute, then add the star anise and cinnamon stick and cook for 5 minutes. Just as the plums are starting to soften, deglaze the pan with the sherry vinegar and season to taste with salt and pepper.
  4. Serve the ducks with the spiced plums.
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