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Method :
Preheat the oven to 375F. Score the duck breasts and
sprinkle with salt. Press the crushed cinnamon on to
both sides of the duck breasts. Melt half the butter in a pan and
fry them on both sides to seal, then place in an ovenproof dish with
the butter and bake for 6-7 minutes. Remove the dish from the oven and
return the contents to the pan. Add the brandy and set it alight. When the flames have died down,
remove from the pan and keep warm. Add the stock and cream to the pan
and simmer gently until reduced and thick.
Adjust the seasoning. Reserve a few plum slices for
garnishing. In a pan, melt the other half of
the butter and fry the plums and coriander, just enough to cook the
fruit through. Slice the duck breasts and pour
some sauce around each one, then garnish with slices of plum and
chopped coriander.
Serves 4
Duck breasts can be bought separately,
which makes this dish very easy to prepare.
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