This is an easy recipe that I often cook, promptly reminded of it by the juicy plums that I get from the nearby Apple Farm, where luscious plums are part of the offer in summer.
- 4 duck breasts
- 1 large red onion finely chopped
- 500 gr ripe plums, stoned and quartered
- 2 tablespoons redcurrent jelly
- Salt and freshly ground black pepper
Prick the duck skin all over with a fork to release the fat during cooking. This will also help to give a crisp result. Heat a heavy based pan and place the duck skin side down. Cook for about 10 minutes or until golden brown and cooked right through.
Remove duck and keep warm. Pour off all but 2 tablespoons of duck fat and then fry the onions until aromatic.
Add the plums and cook for a further 5 minutes, stirring constantly. Add the jelly and mix through well.
Return the duck to the pan and cook until reheated, seasoning with salt and pepper according to taste.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers