Roast Duck & Plum Sauce

This is the perfect dish to impress a loved one, or even if you want to just treat yourself to a decadent Friday night dinner. Serve with your preferred vegetables on the side for a meal worthy of any restaurant!


For the duck

  • 2 duck breasts
  • 1 thyme sprig
  • 1 star anise
  • 25g butter

For the plum sauce

  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 250g dark red plums, halved, stoned, and cut into small wedges
  • 50g demerara sugar
  • 50ml red wine
  • 300ml beef stock

For the creamed potatoes

  • 450g Maris piper potatoes
  • 50g butter
  • 50ml double cream
  • 50ml milk

For the buttered spinach

  • 250g spinach leaves
  • Knob of butter


  1. Preheat the oven to 180℃ / 160℃ fan / gas mark 4. First, prepare the sauce. Add the shallot to a frying pan and fry in the oil for roughly 5 minutes, or until just softened, but not coloured. Add the prepared plums and demerara sugar, stirring for a few minutes until the sugar has dissolved. Add the stock and red wine, then allow to simmer for about 15 minutes, stirring occasionally, until the sauce is softened and thickened. Keep warm, or leave at room temperature for up to a day before reheating to serve.
  2. Score the skin of the duck breasts with a sharp Cooks Profesional knife, and season well with salt and pepper. Heat your Cooks Professional frying pan and place the duck breasts in, skin-side down. Fry for around 6-7 minutes, then turn and add the thyme, star anise, and butter. Allow the butter to melt, then baste the duck with the juices for several minutes. Transfer everything to a small roasting tin, and finish in the oven for around 5-6 minutes for pink, or 10-12 minutes for well done.
  3. Prepare the creamed potatoes. Boil in a saucepan of salted water for around 20-25 minutes until cooked. Drain well, then return them to the saucepan and mash, gradually adding the butter, cream, and milk. Season to taste.
  4. Once the duck is ready, baste again with the juices, and then rest for around 5 minutes while you reheat the sauce and prepare the spinach. Wash the spinach leaves in a colander, then add to a pan with a knob of butter and some seasoning. Wilt for roughly one minute, stirring, and then remove from the heat.
  5. On a chopping board, thinly slice each duck breast. Arrange the breast on the plate along with some of the plum sauce, a spoon of the creamed potatoes, and the buttered spinach.

Lead image: Margouillatphotos via Getty Images.