Duck breast with herb bulgur wheat, poached plums and plum sauce
By Tony Rodd, MasterChef finalist 2015
- 2 Gressingham duck breasts
- 100g bulgur wheat
- Small bunch parsley
- 50g dried apricots
- 50g dried cranberries
- 600ml chicken stock
- 3 red plums
- 3 yellow plums
- 50ml port
- 1 shallot
- Sprig thyme
- Score the skin of your duck and season well with salt and pepper.
- Place skin side down into a cold, non stick frying pan and place over a medium-high heat.
- Cook for 10 minutes without moving.
- Give the breasts a gentle squeeze. They should give a little but still be soft.
- If you need to cook further, place into an oven at 180°C for 10 minutes.
- Allow to rest for 5 minutes before serving.
- Place the bulgur wheat into a pan with 200ml chicken stock.
- Bring to the boil and allow to cook for 10 minutes.
- Remove from the heat and drain any excess liquid.
- Stir through some chopped parsley, apricots and cranberries.
- Gently fry the shallots in a saucepan with a little oil.
- Add the port and reduce by half.
- Add the stock and thyme and continue to cook.
- Halve the plums and add to the saucepan.
- After 10 minutes, remove the plums and strain off the shallots and thyme.
- Cook down the sauce until thick and finish by whisking in a little cold butter until glossy.
- To plate, cut the duck breast in half lengthways and place on the dish with the cut side up.
- Spoon on some bulgur and add a half of each plum to the dish.
- Drizzle some sauce around the plate.