Duck breast with herb bulgur wheat, poached plums and plum sauce

By Tony Rodd, MasterChef finalist 2015

Serves 4


  • 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.

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