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about one hundred and fiftyml red wine about two tablespoons brandy about one cinnamon stick three cloves about one star anise about one orange, juiced about one teaspoon Dijon mustard (Recipes by ingridients mustard) three tablespoons redcurrant jelly eight hundred and twenty-fiveg can plums, drained, pureedStep about one Preheat oven to about one hundred and fiftyC. Step about two Crush the salt and peppercorns together in a mortar and pestle. Duck Breast With Plum Sauce Recipe. Use a small, sharp knife to score the skin of the duck (Recipes by ingridients duck) breasts (this allows the fat (Recipes by ingridients fat) to soak into the breasts and tenderise the meat). Spread the salt and pepper over each. duck (Recipes by ingridients duck) breast (Recipes by ingridients breast) Step three Heat the oil in a non-stick oven-proof frying pan over medium heat. Duck Breast With Plum Sauce Recipe. Add the, duck (Recipes by ingridients duck) skin-side down, and cook for six-eight minutes (dont let it colour too quickly). Turn the breasts over and place the pan in the oven for a further five minutes. Duck Breast With Plum Sauce Recipe. Carefully remove from the oven and baste with the fat (Recipes by ingridients fat) in the pan. Set aside for five minutes to rest. Step about four To make the, sauce (Recipes by ingridients sauce) place the wine, brandy and spices in a medium saucepan. Bring to boil, then reduce heat to low and simmer for ten minutes. Add, orange juice (Recipes by ingridients orange juice) then return to boil. Reduce heat to low and simmer for about two-three minutes. Stir in the, mustard (Recipes by ingridients mustard) redcurrant jelly and. plum (Recipes by ingridients plum) puree (Recipes by ingridients puree) Remove the cinnamon stick and star anise and pour over the. duck (Recipes by ingridients duck) . Duck Breast With Plum Sauce Recipe.
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