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What's Cookin'?

A recipe for July Panfried duck with spiced plums and Kent cobnuts

Serves 2

        •    2 Duck breasts, skin on (remove from fridge around 30 mins before cooking)
        •    3-4 ripe plums, stones and sliced
        •    Small handful Kent cobnuts, toasted and chopped
        •    75ml of red/white wine
        •    1 tablespoon of red wine or fruit vinegar
        •    150 ml chicken stock
        •    Level tablespoon soft brown sugar
        •    Pinch of ground cinnamon
        •    Pinch of ground cumin
        •    1 star anise
        •    Salt and pepper
    1. Cook plums first - In a frying pan add the oil and warm slightly (low heat), then add the sliced plums and allow them to soften a little. 

    2. Increase the heat and add the wine. Leave until almost evaporated.

    3. Add the sugar, vinegar, stock and spices and turn the heat down and allow to simmer until reduced slightly and has become thicker.

    4. Remove from the heat and leave until you are ready to cook your duck.

    5. Pat the duck breast dry with kitchen paper, particularly on the skin side where you need to remove as much moisture as possible.

    6. With a sharp knife score the skin in a criss-cross fashion to help with the crisping up process. Season with salt and pepper.

    7. Place a heavy pan onto the hob but DO NOT TURN ON THE HEAT. Place the duck breast into the pan, skin side down.

    8. Turn on the heat – medium high – and as the duck begins to cook the fat will start to render out. Keep pressed down and on the heat until the skin side has turned crispy and a good golden, brown colour (approximately 6-8 minutes)

    9. Turn the duck over and cook for another 5-6 minutes depending on how rare/cooked you like the meat and the size of the breast. It should feel very slightly springy to the touch but not too soft. TIP: You can see from the side of the meat where the brown rises up, as to how cooked the duck will be.

    10. Remove from the pan, cover with foil and leave to rest for at least 10 minutes.

    11. Put your sauce and plums back on to the heat and warm through.

    To serve, slice the duck breast through on the diagonal (adding any juices back into the pan )
    Place onto a warmed plate with the plums. Drizzle a little of the sauce over the top and finish with the chopped cobnuts.

    This month’s recipe is courtesy of Julie Friend our farmers market feature writer who is enjoying being a private chef in Kent