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Duck sausages with vino cotto-poached plums

30 minutes

Duck sausages with vino cotto-poached plums

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

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.

Discover more duck recipes here.

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Pomegranate molasses chicken with bulgur wheat salad

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Green-olive tapenade

Middle Eastern steak sauce

Green goddess dressing

Date balls

Caesar dressing

Cook the cover: Chicken katsu

Rack of pork with poached peaches

Crispy balsamic sage potatoes

Salmon pâté with crispy fried capers

Duck sausages with vino cotto-poached plums

Duck sausages with vino cotto-poached plums

Ingredients

Method