Pan-Fried Duck Breast With Potato Croquettes And Plum Sauce

• 2 None large duck breasts
• 1 lb potato croquettes
• 1 tbsp butter
• 1 None onion, thinly sliced
• 25 oz jar cabbage, drained
• 1/2 cup red wine
• 2 tbsp gravy mix powder
• 20 oz can plums, drained and chopped
• 1 tsp mixed spices

1. Score the skin of each duck breast and season. Heat a non-stick frying pan over a medium-high heat then place the duck, skin-side down, in the pan to sear for 4-5 mins. Turn the duck breast and cook for 2-3 mins. Reduce the heat to medium and continue to cook the duck for 12-15 mins.
2. Bake the croquettes according to package instructions until golden and crisp.
3. Melt the butter in a saucepan, add the onion and saute over a medium heat for 3-4 mins. Add the red cabbage and red wine. Bring to a boil and cook over a medium heat for 10-12 mins.
4. Remove the duck from the pan and wrap in foil to rest for 5 mins. Pour the juices from the pan through a sieve into a small saucepan and skim the excess fat. Bring the gravy to a boil and stir in the gravy powder, plums and mixed spice and season. Simmer, stirring, for 2-3 mins.
5. Unwrap the duck and slice. Divide the duck, cabbage and potato croquettes between 4 plates and drizzle with gravy. Serve.

duck breasts, croquettes, butter, onion, cabbage, red wine, plums, mixed spices

Taken from recipes-plus.com/api/v2.0/recipes/21658 (may not work)