Karen's Kitchen: Duck breast with plum sauce recipe from former MasterChef contestant

dailyrecord.co.uk:

This dish is a real treat, perfect as a special dinner for two, writes Karen Skewies.The great benefit is that is simple and quick to make, but looks rich with the deep red plum sauce.I serve it with creamy mash to soak up the juices. Ingredients 2 duck breasts1 sprig thyme1 star anise25g butterThe Lanarkshire Live app is available to download now.

Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android For the Plum sauce 1 shallot – finely chopped1 tbsp olive oil250 grams Red plums – halved stoned and cut into small wedges50g demerara Sugar50 ml red wine200 ml beef stock Method 1.

For the sauce, fry the shallot in the oil for five minutes or until softened. Add the plums and sugar, stirring for a few minutes until the sugar has dissolved.

Add the red wine and stock, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.2.