Main Meals

Duck breast with plum sauce and diced green beans

15 minutes
20 minutes
Wine/Spirit Pairing
Flagstone Pinot Noir 2006

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  • 8 ripe plums, stoned and cut into chunks
  • 1 T water
  • 2 duck breasts, fat removed
  • 1 T extra virgin olive oil
  • 200 g green beans, rinsed and tailed
  • 70 g wild rocket, for serving
  • freshly ground black pepper

Place a saucepan over a medium heat. Add the plums and water, and simmer for 5 minutes or until the plums are cooked through and of a saucy consistency.

Place the duck breasts, skin side down, in a medium-hot pan drizzled with olive oil and fry for 15 minutes, or until the duck is cooked to your liking.

Meanwhile, place the beans in a pan of boiling salted water for 3 to 4 minutes, until cooked but still crunchy, then drain and refresh in iced water.

Slice the duck breasts and serve on a bed of wild rocket with the diced green beans. Top with a spoon of the plum sauce and a crack of black pepper, and drizzle with olive oil.

Per serving: 1694.9kJ, 31.8g protein, 17.4g fat, 27.6g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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