Duck with Plum Sauce is a traditional British recipe for a classic dish of a duck roasted in a wild plum, sugar, tomato puree and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Duck with Plum Sauce.
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Ingredients:
400g wild plums, pitted
30ml tomato paste
25g dark brown sugar
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, crushed
salt and freshly-ground black pepper, to taste
1 duck, quartered (or 4 duck breasts)
Method
Place the plums, tomato puree, sugar, wine vinegar, mustard and garlic in a saucepan and warm gently to dissolve the sugar. Bring to a boil and cook for 5 minutes then allow to cool, season to taste and puree in a blender.
Place the duck in a roasting tin and pour the sauce over the top. Place in an oven pre-heated to 190°C and roast for 1.5 hours, until crisp and golden (remember to baste occasionally with the sauce).
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