صدر بط جريسينجهام مع صلصة البرقوق

Ingredients

• 14 Gressingham duck breasts (approx 200g each)
• 2Salt and freshly ground black pepper
• 3For the plum & star anise jus: 400g ripe red plums, stoned and halved
• 42 star anise
• 51 cinnamon stick
• 62 shallots, finely sliced
• 7150ml red wine
• 8150ml duck stock or chicken stock
• 92 tbsp redcurrant jelly or plum jam
• 101 tbsp balsamic vinegar
• 111 tbsp unsalted butter
• 12Salt and pepper
• 13To serve: creamed potato or celeriac purée
• 14Wilted winter greens or tenderstem broccoli

Instructions

1. 1Score the duck skin in a criss-cross pattern (do not cut into the flesh). Season well with salt and black pepper.
2. 2Place duck breasts skin-side down in a cold frying pan. Turn heat to medium and cook for 12–15 minutes until fat has rendered and skin is deep golden and crisp. Pour off excess fat periodically.
3. 3Flip the duck and cook for a further 3–4 minutes for medium-rare (or longer to preference). Rest on a warm plate for 8–10 minutes before slicing.
4. 4Make the jus: In the same pan, sauté shallots for 2 minutes. Add plums, star anise, and cinnamon. Cook for 3 minutes until plums begin to soften. Add red wine and reduce by half. Add stock, redcurrant jelly, and balsamic. Simmer for 8–10 minutes until syrupy.
5. 5Strain the jus through a sieve, pressing the plums through. Return to pan, swirl in butter, and season.
6. 6Slice the duck on the diagonal and fan across the plate. Spoon over the plum and star anise jus. Serve with creamed potato or celeriac purée and wilted winter greens.