Duck sausages with vino cotto-poached plums

Duck sausages with vino cotto-poached plums

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  • 4 to 6
  • Easy
  • 10 minutes
  • 30 minutes
  • Woolworths Catherine Marshall Pinot Noir 2015


  • 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

Cooking Instructions

Heat the oil in a nonstick pan. Fry the sausages for 4 minutes on each side, or until golden and cooked through.

To make the plums, bring the water, sugar and vino cotto to a boil. Reduce the heat and carefully add the plums.

Simmer for 10 minutes. Allow to cool completely before peeling.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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