Ingredients

• 1 duck breast
• skin on
• 30g/1oz butter
• 30g/1oz brown sugar
• ½ red chilli
• finely chopped
• 2 tbsp red wine
• 1 plum
• stone removed and chopped
• 1 tsp cornflour
• mixed with 1 tsp water
• salt and freshly ground black pepper
• 150g/5½oz new potatoes
• boiled until tender and drained
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 30g/1oz unsalted peanuts
• crushed
• 1 tsp chopped fresh dill

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the duck
• place the duck skin-side down in a non-stick ovenproof pan. Gradually bring up to a medium heat and fry the duck
• draining off the excess fat into a bowl as it's released. Once the fat has rendered and is crisp
• turn the duck over and cook on the other side for 2-3 minutes
• or until golden-brown.
• Transfer the pan to the oven and cook for 8-10 minutes
• or until the duck is cooked to your liking.
• Meanwhile
• for the plum sauce
• heat the butter in a pan. Add the sugar
• chilli and red wine and bring to the boil. Stir frequently to dissolve the sugar.
• Once the wine has reduced by half
• add the plum pieces and cook for 2-3 minutes until slightly softened.
• Add the cornflour mixture and stir until the sauce thickens. Season
• to taste
• with salt and freshly ground black pepper.
• For the potatoes
• place the cooked new potatoes into a bowl and season with salt and freshly ground black pepper. Add the olive oil and crush the potatoes with a wooden spoon.
• Add the peanuts and dill and stir well.
• To serve
• place the duck onto a serving plate with the potatoes and drizzle over the plum sauce.