Name: Plum Duck with Kirsch Sauce
Yield: Serves 8
Ingredients: juice of 4 oranges; 1.1 kg/2½ lb firm red plums; 5-6 blades mace; 8 breast and wing joints of duck; thin slices of lemon, to garnish; salt; black pepper; 300 ml/½ pint water; a little olive oil; 600 ml/1 pint double cream; 3-5 tablespoons kirsch

Preparation info

Serves
8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a good dish for an autumn dinner party when there is a glut of red plums. Butchers and supermarkets now sell duck joints; otherwise ask for 2 small to medium ducks to be cut in quarters.

Ingredients

juice of 4 oranges
300 ml/½ pint water

Method

Put the orange juice, water and mace into a large, heavy-based saucepan, season with salt and pepper and bring to the boil. Put in the joints of duck, cover the pan and simmer gently for 15-20 minutes. Then remove the duck and pat dry with absorbent paper. Strain the liquid into another saucepan and keep on one side.

Preheat the oven to