Breast Of Duck With Plum Sauce

• 4 duck breasts
• 5 tablespoons red onion
• 1 11/16 tablespoons olive oil
• 7/8 pound plums fresh
• 3 5/8 tablespoons light brown sugar
• 3 3/8 tablespoons port
• 1 cup beef stock

1. Fry the onion in oil for about 5 minutes. Add the plums and sugar and cook for another 5 minutes. Add the rest of the ingredients and bring to a simmer. Cook for about 20 minutes until slightly thickened.
2. Dry the duck skin with kitchen paper. With a sharp knife, score through the skin every 2mm. This will help cook the fat and produce a crisp skin. Season well. Heat an ovenproof frying pan and when hot, place the duck in the pan skin side down. Cook for about 5 minutes. Turn the breasts over and place the pan in an oven preheated to 180u0b0C. Cook for 6-8 minutes to give a pink centre.
3. Put the duck on a warm plate and leave to rest for 5 minutes while you refresh your glass of wine. Slice the breasts at an angle into 5mm slices and slide one onto each plate. Spoon a little sauce over each breast and serve the rest separately. Delicious with garlic mashed potatoes and kale.

duck breasts, red onion, olive oil, light brown sugar, port, beef stock

Taken from www.yummly.com/recipe/Breast-of-Duck-with-Plum-Sauce-682738 (may not work)