Pato Dulzon
Pan-fried duck with red plums, redcurrants and honey
Serves 4
3 duck breasts (about 200g each), each one cut into 4 strips
Garlic oil (or olive oil)
1 sprig fresh mint, finely chopped
Maldon sea salt and cracked black pepper, to taste
2 red plums, ripe but still firm, cut into quarters
2tbsp redcurrants (fresh or frozen)
2 tsp clear honey
Balsamic vinegar
First marinate the duck. Place the strips of duck in a large bowl with seven dashes of garlic oil, the mint, two generous pinches of black pepper and salt.
Mix well, cover with cling film and leave to marinate in the fridge for two hours.
When you’re ready to cook, preheat the oven to 180C/gas mark 4.
Place a large, heavy-based, non-stick frying pan on a high heat with three dashes of garlic oil (the pan is going into the oven, so make sure it doesn’t have a plastic handle).
When the oil is hot, carefully lower in the strips of duck, skin-side down, and sear them for a good 30 seconds.
Turn them over, season with a generous pinch of salt and cook on the other side for 30 seconds. Now place the pan in the oven to cook for two minutes.
Take the pan out of the oven and put it back on a high heat. Drop in the plums and cook until they start to soften.
Finally add the redcurrants, honey and balsamic vinegar and cook for a further 20 seconds.
Serve straight away.
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