Caxton magazines staffCaterer Charmaine Lilje pulls out all the stops for a glamorous New Year’s Eve dinner with friends
INGREDIENTS
FOR THE DUCK:
- 6 x 180g duck breasts
- salt and pepper, to taste
- 60ml vegetable oil
FOR THE SAUCE:
- 30ml vegetable oil
- 3 plums, thinly sliced
- 30ml rosemary, chopped
- 600ml dry red wine
- 80g brown sugar
- 2 star aniseed
- 2 cloves
- 4 black peppercorns
- ½ an orange
- ½ a lemon
- 40ml plum jam
- 20ml lemon juice
- 20ml cornflour mixed with
- 40ml water
- salt and pepper, to taste
TO SERVE:
- finely julienned grated carrot and beetroot and coriander,
- to garnish
- roasted sweet potatoes
METHOD
1. To make the duck: preheat the oven to 180°C. Prick the skin of the duck breasts all over with a toothpick; try not to pierce the meat. Pat the skin dry with a paper towel and season well.
2. Heat the oil in a pan over a medium heat and add the duck breasts, skin side down. Cook for 4 minutes. Turn the heat up to medium high; turn the breasts over to cook a further 3 minutes. Place the duck on a baking tray to rest for 5 minutes.
3. Roast the duck in the oven for 4 minutes, then remove and allow it to rest again for a further 1–2 minutes.
4. To make the sauce: heat a sauce pot over a high heat. Add the oil, plums and rosemary and sauté for a minute or two. Add the rest of the ingredients except the cornflour and water mixture.
5. Bring to the boil and allow the liquid to reduce by half. Add the cornflour and
water mixture and cook until the sauce is thick. Season to taste with the salt and pepper and strain through a fine sieve.
6. To serve: slice the duck and drizzle with the sauce. Top with the garnishes and serve with roasted sweet potatoes.
This recipe serves 6.
