Pan Fried Duck Breast in California Prune Sauce

Makes: 2Prep Time: 10 minutesCook Time: 20 minutes


  • 2 duck breasts
  • 1 shallot
  • 4tbsp Marsala wine
  • 10 California Prunes
  • seasoning
  • 10g butter
  • 100ml stock (veg or chicken)
  • 1tbsp olive oil
  • Sprig of fresh thyme


  1. Pre-heat oven to 180°C
  2. In a food processor whizz up the California Prunes to a paste.
  3. Fry the finely chopped shallot in the olive oil until softened.
  4. Add the California Prune paste – then the Marsala.
  5. Bring to the boil to cook off the alcohol.
  6. Add the sprig of thyme and stock , season and simmer to reduce.
  7. On a high heat fry the duck breasts (skin side down) in a dry frying pan for 4 minutes – turn and fry on the other side for a further minute.
  8. Place half the butter on each duck breast and place in the oven (either in frying pan with ovenproof handle or transfer to a small baking dish) and cook for 7 minutes (medium) to 10 minutes (well).
  9. Serve with a fondant potato and wilted greens.