Tony Rodd's take on a traditional flavour combination
2 Gressingham duck breasts
100g bulgur wheat
600ml chicken stock
Small bunch of parsley, chopped
50g dried apricots
50g dried cranberries
1 shallot, chopped
Sprig of thyme
3 red plums
3 yellow plums
Score the skin of your duck and season well with salt and pepper. Place skin side down into a cold, non-stick frying pan and place over a medium-high heat. Cook for 10 mins without moving.
Give the breasts a gentle squeeze. They should give a little but still be soft. If you need to cook further, place into an oven at 180C for 10 mins. Allow to rest for 5 mins before serving.
Place the bulgur wheat into a pan with 200ml chicken stock. Bring to the boil and allow to cook for 10 mins. Remove from the heat and drain any excess liquid. Stir through the parsley, apricots and cranberries.
Gently fry the shallots in a saucepan with a little oil. Add the port and reduce by ½. Add the stock and thyme and continue to cook. Halve the plums and add to the saucepan. After 10 mins, remove the plums and strain off the shallots and thyme. Cook down the sauce until thick and finish by whisking in a little cold butter until glossy.
To plate, cut the duck breast in ½ lengthways and place on the dish with the cut side up. Spoon on some bulgur and 3 pieces of plum. Drizzle some sauce around the plate.
Recipe: Tony Rodd