Duck Flambe

Duck Flambe

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Servings: 4
Calories: 222


  • 2 boned duck breasts weighing 11 oz each
  • 12 oz plums
  • 2 pinches each salt and freshly ground black pepper
  • 1/2 oz butter
  • 2 tbsp brandy
  • scant 1/2 us cup soured cream
  • scant 1/2 us cup single/light) cream
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper


  • Wash and pat dry duck breasts. Remove skin but don't discard.
  • Wash, dry, halve and stone plums.
  • Put strips of skin into a dry frying pan, cover and fry until crisp and brown. Take out of pan.
  • Using fat still in pan, fry duck breasts for 3 minutes on each side, then season with salt and pepper and remove from pan. Cover with aluminium foil to keep warm.
  • Pour away duck fat. Heat butter in pan and fry plums until juicy without losing their shape.
  • Heat duck and juices gently with plums.
  • Add brandy and heat, then set alight. After 3 seconds, put lid on pan.
  • Keep duck and plums warm on serving dish. Combine cooking juices with soured cream, cream, cinnamon and cayenne pepper, seasoning to taste with salt and pepper.
  • Carve duck breasts in thin diagonal slices, and scatter with crispy skin. Serve sauce separately.
  • Good accompanied by potato fritters and a green salad.
Calories: 222 kcal
Carbohydrates: 10 g
Protein: 23 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 90 mg
Potassium: 445 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 455 IU
Vitamin C: 15 mg
Calcium: 12 mg
Iron: 5 mg
Ingredients Duck
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