It’s not very often, in fact, probably only a couple of times a year that we have a whole Sunday without plans. We always like to make the most of it by cooking up a storm, reading the papers, trip to the pub and a bit of TV.
A couple of months ago I got a bargain on a Gressingham duck crown at Ocado. It’s been in the freezer since, nagging me to be cooked.
After a little reasearch, a Sunday roast duck crown with a rich, fruity sauce, veg and roast potatoes seemed like the perfect choice.
I’ve adapted a receipe from James Martin for a plum sauce with red wine.
Fry a finely chopped shallot until soft but not brown (approx 5 minutes)
Stone 250g of red plums and cut into wedges. Add these to the softened shallots along with 50g of brown sugar. Cook until the sugar is dissolved taking care not to burn.
Once the sugar has disolved, add 50ml of a dry but fruity red (we don’t drink much red wine at home so I got a mini bottle for £1.70 in Lidl – a bit for the pot and the remainder for the chef) and 300ml of beef stock. I like to use Knorr Rich Beef Stock Pot if I don’t have any homemade in the freezer.
Simmer for 15 – 20 minutes until the sauce has thickened slightly and leave to cool at room temperature for the flavours to develop before reheating to serve.