Duck Breast with Plum Sauce: Serves 4
Preheat the oven to 200 degrees. Pat dry 4 duck breasts (skin on) and lightly score the skin, then season
Heat a non-stick frying pan until really hot and add the duck, skin side down. Cook for 5 mins or until the skin has browned and crisped, then cook the other side for 3 mins to brown
Remove the duck from the pan and transfer to an oven proof dish. Mix a jar of Plum Chutney and 100ml dry sherry together and pour over the duck
Cook in the middle of the oven for 15 mins or until cooked to your liking
Top with 4 chopped spring onions and serve with crunchy cabbage and rosti potatoes.
Ingredients: Plums (32%), Cider Vinegar, Bramley Apples, Onions, Muscovado Sugar, Raw Cane Sugar, Ginger, Sultanas, Garlic, Sea Salt, Orange Zest, Mustard Seed, Nutmeg, Cinnamon, Black Pepper.
Refrigerate after opening.