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Duck sausages with vino cotto-poached plums
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Duck sausages with vino cotto-poached plums
4 to 6
Easy
10 minutes
30 minutesIngredients
- 2 T olive oil
- 1 x 400 g packet Woolworths free-range duck sausages
- Sea salt and freshly ground black pepper, to taste For the poached plums:
- 2 cups water
- 225 g sugar
- ½ cup vino cotto
- 9 plums, scored
Method
1. Heat the oil in a nonstick pan. Fry the sausages for 4 minutes on each side, or until golden and cooked through.
2. To make the plums, bring the water, sugar and vino cotto to a boil. Reduce the heat and carefully add the plums.
3. Simmer for 10 minutes. Allow to cool completely before peeling.
4. To serve, place the poached plums in a serving bowl, spoon over some of the poaching liquid, and top with the sausages.
Cook's note: If you have extra poached plums, save them in the fridge to serve sometime in the next few days as a simple, delicious dessert with vanilla-scented crème fraîche.