Barbecue Recipes

DUCK BREASTS WITH RED PLUMS

The rich fruity sauce for this dish combines brandy and red plums with heavy cream and cilantro. The sauce can be made in a pan on the grill while the duck is cooking.

INGREDIENTS
4 duck breasts, about 6 ounces each, skinned
2 teaspoons crushed cinnamon stick
4 tablespoons butter
1 tablespoon plum brandy or cognac
1 cup chicken stock
1 cup heavy cream
6 fresh red plums, pitted and sliced
6 sprigs fresh cilantro leaves, plus extra to garnish
salt and freshly ground black pepper

SERVES 4

1. Score the duck breasts and sprinkle with salt. Press the crushed cinnamon onto both sides of the duck breasts. Brush with butter and cook on a medium grill for 15—20 minutes, turning once, until the duck is tender.

2. To make the sauce, melt half the remaining butter in a saucepan. Add the brandy or cognac and set it alight. When the flames have died down, add the stock and cream and allow to simmer gently until reduced and thickened. Add seasoning to taste.

3. In a saucepan, melt the other half of the butter and fry the plums with the cilantro just enough to cook the fruit through. Slice the duck breasts and pour some sauce around each one, then garnish with the plum slices and the chopped fresh cilantro.