Duck Fillets with Plum, Ginger and Chilli Sauce

Method

For the Sauce:

1. Put the plums into a stainless steel saucepan with the sugar, ginger and the chilli

2. Cook slowly until everything is reduced to a pulp

3. Strain through a fine sieve and return to the stove, add the port or sherry and the butter.

4. Simmer for a few minutes.

5. If the sauce is too thick add a little water to adjust to a sauce like consistency

For the Duck Breasts

1. Score the skin of the duck with a sharp knife in a criss cross design

2. Season the duck breast on both sides

3. Place the duck breasts in a cold pan skin side down and cook until golden brown

4. Turn the breasts and continue to cook through controlling the heat and not allowing the duck to burn

5. When the breasts are cooked all the way through add the plum, ginger and chilli sauce simmer for a few minutes and serve

Silver Hill Plain Fillets.
Sea Salt.
Black Pepper.

Sauce

150g. -  Plums.
50g. -  Sugar.
15g. - Butter .
1tsp. - Chopped Ginger.
1 -  Red Chilli (sliced).
60ml. -  Port or Sherry.