Duck with plum sauce, and caramelised plums

Autumn plums are a perfect match for spiced duck. This simple recipe, which uses duck breasts, is a winner for supper.

TWAM 2 April 2016

Autumn plums are a perfect match for spiced duck. As a sweet dish, serve caramelised plums with Greek-style yoghurt or ice cream.

Duck breast with plum sauce

4 duck breasts, skin on | ½ teaspoon salt | ½ teaspoon black pepper | ½ teaspoon five-spice powder |

Sauce: 1 tablespoon vegetable oil | 1 teaspoon grated ginger | 8 plums, halved and stoned | 2 tablespoons honey | 2 tablespoons soy sauce | 1 cinnamon stick | 2 star anise | 1-2 tablespoons lime juice

To make sauce, heat oil in saucepan and fry ginger for 1 minute. Add plums and remaining sauce ingredients. Cook for 5 minutes, stirring occasionally, until plums are softened. Keep warm. Meanwhile, score skin of duck breasts and season with salt, pepper and five-spice. Fry skin-side down, over high heat, in a large frying pan for 1 minute, then cook on low for 8 minutes. Turn and cook for another 5 minutes. Rest for 5 minutes; slice. Serve with sauce and steamed greens. Serves 4

And to drink… A vibrant, spicy grenache blend such as the 2015 Danby ($40) from Jauma in the Adelaide Hills.

Caramelised plums

2 tablespoons unsalted butter | 4-6 large plums, sliced into wedges | 50g sugar | ½ teaspoon ground cardamom | 2 tablespoons Grand Marnier

Heat butter in frying pan and add plums, sugar and cardamom. Raise heat and cook, stirring occasionally, for about 5-7 minutes, until coloured and caramelised. Remove from heat; add Grand Marnier. Serve warm with pan juices. Serves 4

And to drink… A young fortified shiraz: 2014 Kalleske JMK ($27) from the Barossa.