4 Gressingham duck breast (250g each)
1 tbs garlic, chopped
1 tbs ginger, chopped
200ml port wine
50ml veal stock
2 tbs olive oil
Begin by seasoning the duck breasts on both sides.Then place the duck breasts in a frying pan, skin side down, over a medium heat for 10 minutes.Turn them over and put into the oven to roast for another three minutes at 180°C.Remove the pan from the oven and transfer the duck to a warm place to rest before serving.
Add the port wine to the pan with the juices from the duck and simmer slowly until it has reduced by half, then add the veal stock and reduce again by half.Finally add the butter to make the sauce thicker.
Broccoli with toasted almonds
250g tender stem broccoli
Pinch of sea salt and freshly ground pepper
1 clove of garlic, thinly sliced
4 tbsp sliced almonds
Heat a frying pan and then add the almonds. Sauté for one minute or until almonds are golden. Remove and set aside.Fill a saucepan with salted water and bring to the boil, then add the broccoli florets.Cook for 1 to 2 minutes until just tender.Drain and season with salt and pepper.Sprinkle the almonds on top.
Roasted red plums
8 large plums
1 tbs caster sugar
2 pinches of cinnamon powder
Cut the plums in half and remove the stones. Place them onto a roasting tray and sprinkle with sugar and cinnamon. Bake in the oven for 15mins at 160°C
130g Demerara sugar
150g soft butter
1 tsp baking soda
1 orange zest
1 lemon zest
Mix all the ingredients together in a large bowl. Place the mixture onto a greased baking sheet and shape into 5ml thick rounds. Bake in a preheated over for ten minutes at 170°C. Leave to cool for five minutes before removing from the tray.
To serve put the oat biscuits onto a serving plate and place the red plums on top. Carve the duck breast into slices and place on the plate along with the broccoli. Drizzle with the port sauce around the edge of the plate.