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Stewed duck in plum sauce

Braised Duck in Plum Sauce

Tasty, unusual, versatile, hearty, and out of the ordinary. Duck in plum sauce is a great recipe for plum season. The duck comes out juicy and tender, with a pleasant tang. Once you've tried it, you'll make it every summer when plums are in season.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Duck

2.5

Onion

700

Plums

Basil

Table salt

Sugar

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 10 g

Fats 59 % 22 g

Carbohydrates 14 % 5 g

259 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Start by prepping the ingredients. Core the onion and cut it into half-rings.
Step 2:

Cut the duck into medium pieces.
Step 3:

Rinse the plums, pit them, and put them in a blender. Add the basil, salt, ground pepper, and sugar, and blend everything smooth.
Step 4:

Heat a cast-iron pot (Dutch oven) on the stove and lay the duck pieces fat-side down. Sear the duck until lightly browned on both sides. Season with salt and pepper, then transfer to a separate dish.
Step 5:

Add the onion to the pot and fry it until golden over low heat, stirring and seasoning with salt and pepper.
Step 6:

Once the onion is browned, return the seared duck. Stir, season with salt and pepper, and cook together for about three minutes.
Step 7:

Turn the heat down to low and pour in the blended plum sauce.
Step 8:

Add water and stir. Simmer over low heat for about 20 minutes, then taste for seasoning — if anything's missing, it's not too late to add it. Stir, lower the heat to the very minimum, and braise for another thirty minutes.
Step 9:

After that time, the dish is ready!

This recipe works not only in plum season — you can make it the same way with apricots or peaches. If you like things spicy, add a chile pepper along with the plum sauce; it gives the dish a pleasant kick that a lot of people love.
It's even brighter and more flavorful cooked in a cast-iron pot over an open fire — a great way to add variety to any cookout.
If you're a fan of rosemary, swap the basil for it instead; it's incredibly good.
The sauce the duck braises in is best served on the side in a separate dish. The sauce takes on the flavor of the duck, and the duck soaks up the plum. Meat braised with plums comes out soft and delicious!