duck breast with fresh plum sauce Recipe drysdale

• 2 70z duck breasts
• 1 tbls gran sugar
• 1 dsp salt
• 5fl oz red wine
• 5floz syrupde cassis or ribena
• 3tbls water 4 plums stoned and halved
• 2 star anise
• half chicken stock cube
• season to taste

1. mix sugar and salt together and spread all over duck put in dish cover with cling filmand refrigerate for min 4 hrs max 24
2. in meantime put rest ingrediants in small pan bring to boil simmer for 15mins then add plums and carry on cooking till they are tender
3. thoughly wash duck breasts and dry with kitchen paper heat a heavy fryingpan till really hot, brown duck breasts on both sides then turn down heat turning now and again for about 15 mins should be pink inside put on a board to carve
4. heat sauce remove star anis pour off fat put residue in sauce
5. slice duck diagonaly arrang eon top of a pile of mashed potato mixed with sauteed leek surrounded by some of the plum sauce
6. any extra sauce keeps in the fridge for a couple of weeks or you can freeze it
7. you can use rhubarb in stead of plum equally delicious

gran sugar, salt, red wine, ribena, water, anise, chicken, season

Taken from www.chowhound.com/recipes/duck-breast-fresh-plum-sauce-19001 (may not work)