Slow cooked duck with plums

Photographer: Emma
Serves 10

I have been fortunate enough to be on the receiving end of several dozen tiny wee duck legs and a handful of breasts, kindly shared with me by one of our friendly engineers here at F&P.  When this month’s theme was decided upon I thought the duck an apt ingredient with which to create a hearty mid-winter Christmas main.  The dark red plums add a sweetness and depth to the dish which is beautifully complemented by the smokyness of the bacon.

*I used wild duck, the legs of which are tiny.  So if you are buying your duck then just use 6 legs and 6 breasts.


5 duck breasts
12 duck legs
2 onions, finely chopped
3 cloves garlic, finely sliced
Olive oil
6 rashers streaky bacon, finely chopped
1 tbsp thyme, leaves removed from stalks
7 sage leaves, finely chopped
1 sprig rosemary, leaves removed and chopped
4 cups chicken stock
½ cup plum juice, from tinned plums
1 bottle red wine, I used pinot noir
7 tinned plums, stones removed, cut in half.


1. Brown the meat on all sides. Do this is batches so that the meat has room and does not begin to stew. Remove from the pan and set aside.
2. Using the same (unwashed) pan, heat a little olive oil and then sauté the onion and garlic. Give it a good ten minutes and then add the bacon and the herbs. Fry on low heat for a further 5-10 minutes.
3. Lastly add the duck back to the pan the pour over the stock, plum juice and the red wine. Cover and leave to slowly cook for 2 hours or until the duck begins to fall off the bone.
4. Serve over Sara’s creamy polenta.