roasted duck breast with plum sauce

Technique
Stage 1
For the sauce, sear the shallot in the oil for 5 mins or until relaxed yet not hued. Add the plums and sugar, blending for a couple of mins until the sugar has broken down. Add the red wine and stock, then stew for around 15 mins, mixing every so often, until mellowed and marginally thickened. Keep warm or leave at room temperature for as long as a day prior warming to serve.

Stage 2
In the mean time, heat the broiler to 180C/160C fan/gas 4. Score the skin of the duck bosoms with a sharp blade and season well with salt and pepper. Heat a non-stick griddle and spot the duck bosoms in, skin-side down. Broil for 6-7 mins, then turn and add the thyme, star anise and spread. Permit this to dissolve, seasoning the duck with the juices, then, at that point, move everything to a little cooking tin and finish in the broiler for 5-6 mins for pink or 10-12 mins for great.

Stage 3
At the point when the duck is prepared, season again with the juices, then, at that point, rest for 5 mins while you finish all the other things.

Stage 4
To serve, meagerly cut each duck bosom on a cleaving load up. Organize on each plate alongside a spoon of the Creamed potatoes, a portion of the plum sauce and the Buttered spinach.