Duck Breast with Spicy Plum Sauce, Fondant Potato, Asparagus, Broccoli and Carrot and Orange Puree

This elegant dish showcases succulent duck breast, pan-seared to perfection with a beautifully crisp, golden skin while maintaining a tender, juicy interior. The richness of the duck is balanced by a bold and aromatic spicy plum sauce, where the natural sweetness of ripe plums meets the depth of soy sauce, the warmth of ginger, and the subtle heat of red chili flakes. The sauce is reduced to a glossy finish, coating the duck with layers of flavor that enhance every bite.

Accompanying the duck is a buttery fondant potato, slow-cooked in fragrant stock with garlic and thyme until it achieves a crisp, golden exterior and a soft, melt-in-the-mouth center. The dish is further elevated with asparagus and broccoli, carefully blanched to preserve their vibrant color and fresh bite, then lightly sautéed for a delicate, earthy contrast.

Completing the plate is a silky carrot and orange purée. The natural sweetness of carrots is brightened by the citrusy zest of fresh orange juice, adding a refreshing and slightly tangy note that ties the dish together beautifully. The result is a perfectly balanced composition of rich, savory, sweet, and tangy elements, making for a refined and visually stunning dish that delivers elegance and bold flavors in every bite.

Ingredients (Serves 2)

Duck Breast

• 2 duck breasts
• Salt and black pepper
• 1 sprig of fresh thyme
• 1 garlic clove, crushed
• 1 tbsp unsalted butter

Spicy Plum Sauce

• 4 ripe plums, pitted and chopped
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp rice vinegar (or balsamic vinegar)
• ½ tsp red chili flakes (adjust to taste)
• 1 small garlic clove, minced
• ½ tsp grated ginger
• ½ cup chicken stock

Fondant Potato

• 2 large potatoes (e.g., Maris Piper or Yukon Gold), peeled and cut into cylinders
• 2 tbsp unsalted butter
• 1 cup chicken stock
• 2 garlic cloves, crushed
• 1 sprig of fresh thyme

Carrot & Orange Purée

• 2 large carrots, peeled and chopped
• ½ cup fresh orange juice
• ½ cup vegetable or chicken stock
• 1 tbsp unsalted butter
• Salt to taste

Vegetables

• 6 asparagus spears, trimmed
• ½ cup broccoli florets
• 1 tbsp olive oil
• Salt and pepper

Method

1. Prepare the Spicy Plum Sauce

1. In a saucepan, combine plums, honey, brown sugar, soy sauce, vinegar, chili flakes, garlic, and ginger.
2. Add chicken stock and simmer for 10–15 minutes until the plums break down and the sauce thickens.
3. Blend until smooth, then strain if needed. Adjust seasoning and keep warm.

2. Cook the Duck Breast

1. Score the duck skin in a crisscross pattern. Season with salt and pepper.
2. Place skin-side down in a cold pan and turn heat to medium. Cook for 6–8 minutes until golden and crisp.
3. Flip, add butter, thyme, and garlic, and bake for 2–3 minutes.
4. Rest for 5–10 minutes before slicing.

3. Make the Fondant Potato

1. Heat butter in a pan over medium heat. Sear potatoes on both sides until golden.
2. Add garlic, thyme, and stock, then reduce heat and simmer until tender (about 15 minutes).

4. Prepare the Carrot & Orange Purée

1. Simmer carrots in orange juice and stock until soft.
2. Blend with butter until smooth. Season to taste.

5. Cook the Vegetables

1. Blanch asparagus and broccoli in salted boiling water for 1–2 minutes.
2. Sauté in olive oil for 1 minute, seasoning to taste.

Here are some pro tips to perfect your Duck Breast with Spicy Plum Sauce, Fondant Potato, Asparagus, Broccoli, and Carrot-Orange Purée:

Duck Breast 🦆

✅ Scoring the Skin: Use a sharp knife to lightly score the skin in a crisscross pattern, being careful not to cut into the meat. This helps render the fat for a crispy texture.

✅ Cold Pan Start: Place the duck breast skin-side down in a cold pan before turning on the heat. This allows the fat to render slowly, giving you a crispy, golden crust.

✅ Medium Heat is Key: If the heat is too high, the skin will burn before the fat fully renders. Keep it at medium heat for 6–8 minutes.

✅ Resting the Meat: Rest the duck for at least 5–10 minutes before slicing to keep it juicy. Slice against the grain for the most tender bites.

Spicy Plum Sauce 🍑🔥

✅ Balancing Sweet & Spicy: Adjust honey and chili flakes to suit your taste. A splash of red wine or balsamic vinegar can add extra depth.

✅ Straining for Smoothness: If you want a silky sauce, strain it after blending to remove any plum skin or pulp.

✅ Reduce for Intensity: Simmer the sauce until it thickens slightly, ensuring it coats the duck beautifully.

Fondant Potato 🥔

✅ Use Waxy Potatoes: Varieties like Yukon Gold or Maris Piper hold their shape better.

✅ Golden Sear First: Sear both sides in butter until golden brown before adding stock for maximum flavor.

✅ Slow Cooking is Key: Simmer in chicken stock on low heat until fork-tender. Adding thyme and garlic enhances the aroma.

Carrot & Orange Purée 🥕🍊

✅ Cook Until Soft: Simmer the carrots in fresh orange juice and stock until very tender to achieve a smooth purée.

✅ Blend with Butter: Adding butter while blending gives a velvety, glossy finish.

✅ Strain for Extra Smoothness: For an ultra-smooth texture, pass the purée through a fine sieve.

Vegetables 🥦

✅ Blanching for Vibrancy: Blanch asparagus and broccoli in salted boiling water for 1–2 minutes, then shock in ice water to keep their bright green color.

✅ Sauté Lightly: Quickly toss in olive oil with a pinch of salt to bring out their natural sweetness.