Davidson's Plum Sauce:
- 2-3 tablespoons of Davidson's plum jam
- 1/2 finely sliced onion
- 20 ml apple cider vinegar
- 50 ml soy sauce
- 50ml red wine
- 1 clove of garlic
Roasted Mash Potatoes
- 4-5 Large potatoes (skin on)
- 4 gloves of garlic or a quarter of a bulb
- Salt to taste
- Olive oil
- rendered duck fat from breast
In a small saucepan sauté the onion and garlic until translucent, about 4 minutes.
Add the soy sauce, apple cider vinegar and red wine, bring to boil and simmer on a low heat for 1-2 minutes.
Stir in the Davidson's plum jam and set aside.
For a thinner sauce add water.
Preheat oven at 190°C
Throughly wash potatoes and roughly chop into even pieces and place on a roasting tray. Drizzle with olive oil and a pinch of salt.
Drizzle oil and salt over the garlic before wrapping it in aluminium foil
Roast potatoes and garlic in the oven for approximately 50-60 min or until golden brown and soft
Unwrap the aluminium and carefully squeeze the garlic onto the potatoes
Drizzle any excess rendered duck fat (See Duck breast instructions) onto the potatoes and roughly crush the potatoes and garlic with a wooden spoon. season to taste.
For extra crispy potatoes, return the mashed potatoes to the oven for an additional 5 mins.
While the potatoes are cooking heat ovenproof frypan to a medium heat.
Pat dry duck breasts, score skin in a crisscross pattern and lightly season the skin with salt.
Place in pre-heated pan skin side down, using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins.
Remove pan from heat and drain any excess duck fat in the pan and keep it, it will be used for the potatoes.
Place oven proof frypan in pre-heated oven (190°C) for a further 8-10 mins to your liking.
Rest for 5 mins before serving.