What you'll need:

  • 2 duck breasts
  • 1 star anise
  • 2 thyme sprigs
  • 30g butter

For the sauce

  • 1 chopped shallot
  • 1 tbsp olive oil
  • 250 halved and stoned plums
  • 50g brown sugar
  • 50ml red wine
  • 300ml beef stock



First, make the sauce. Soften the shallot in some oil in a pan, before adding the plums and sugar, and stir until the sugar has dissolved. Pour in the wine and stock, and simmer for 15 minutes until it has all thickened.


Heat the oven to 180C. Score the skin of the duck with a very sharp knife, and season with salt and pepper. In a frying pan, fry the duck skin side down for 6 minutes, before turning and adding the butter, star anise and thyme. Transfer the duck and juices to a roasting tin and put in the oven. Cook for 6 minutes for rare, 10 minutes for more well done.


Rest for 5 minutes, baste well, and serve with the plum sauce and whichever green veg you fancy.

There you have it -- an easy, flavor-packed recipe for roasted duck with plum sauce!

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