Come Dine With Me recipes Drunken duck with plum sauce and sweet potato mash recipe

More from Tara Tasker's menu

Date Published:

26/05/2009

Even the duck was drunk on Come Dine With Me Dundee

1. Score the duck skin in a criss-cross pattern. Put the peppercorn and sea salt in a pestle and mortar and grind together. Rub the seasoning all over the duck. Pour the brandy into a small, shallow ceramic or glass dish. Add the duck breasts, skin-side up, and cover with cling film. Leave to marinate in the fridge for an hour.

2. To make the sweet potato mash, half fill a large pan with water and bring to the boil. Add the all the potato pieces and simmer for about 20 minutes until very soft. Drain and return to the pan. Leave for a couple of minutes to dry out a little, then mash with cream, nutmeg and salt and pepper to taste until smooth. Keep warm.

3. While the potatoes are simmering, cook the duck. Preheat the oven to 170°C/Gas 3. Place a large non-stick frying pan over a high heat. Take the duck breasts from the brandy and place, skin-side down, in the pan. Cook for 2-3 minutes until the duck skin starts to turn golden.

4. Carefully transfer, skin-side up, to a rack over a small baking tray lined with foil. Drizzle with the brandy marinade. Roast for 15 minutes or until the duck is tender and the skin golden brown. Remove from the oven and put the duck on a warm plate to rest.

5. While the duck is resting, make the plum sauce. Pour the red wine into a medium saucepan and add the plum jelly. Bring to the boil and cook hard until the liquid reduces to a good, pouring consistency, stirring regularly. Stir in any juices that have collected under the duck and season to taste.

6. Spoon the hot sweet potato mash onto four warmed plates, top with duck breasts and spoon over the plum sauce. Serve with freshly cooked asparagus spears.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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