Crispy Duck with Sweet Potato Puree, Spinach and Spicy Plum Sauce !

We had both been craving something a little different than the usual chicken so we decided to spice things up and cook with duck. With plums in our fruit bowl that needed to be used, we made a homemade sauce to go with our duck, another change from the usual orange sauce! Here’s the recipe 🙂


The ingredients that you need (serves 2):

  • Two Duck Breast
  • Decent handful of Spinach
  • 2Tbs or more  Plum sauce
  • 1 Potato or half sweet potato, half potato
  • Oil
  • Seasoning
  • Butter
  • Milk

Start by preheating your oven to 170 (gas mark 3). You’ll need to crisp up the skin before putting it in the oven to cook so season and score the skin ( cutting a few lines in the skin only).


Crisp up the skin until beautifully golden brown and the juices of the fat have covered the pan! Transfer the duck into a baking tray, pour that delicious extra bonus fat from pan over the duck for added flavour and place in the oven for about seven to nine minutes. Feel free to leave it longer if you want it well done.


As the duck is cooking prepare the other ingredients that you’ll need, wash all vegetables and peel the potatoes. We did half sweet potato half normal potato for colour, it’s also a good alternative.  Boil the potatoes until soft and mash up adding milk, butter, salt and pepper. Create a silky smooth puree by pushing through a sieve, it makes the difference!


In the same pan you used for the duck, wipe down the fats and pour in a little bit of water. Place spinach and wilt it ! As you see above, stir all leaves so they all cook evenly.


Now our favourite part, smelling the duck as it comes out of the oven! When your cooking time is up, take out the tray and start slicing the breast into a good size thickness.


Duck is best enjoyed still a little pink inside, so we recommend taking it out a little early. But it’s whatever floats your boat really.


Have a paper towel on the side to place your duck slices, this will collect all the extra fats and juices.


Now it’s time for you to unleash your creative side and do some beautiful plating! Show us your skills 🙂


We had some fun creating different plates and rearranging everything, just so that it looked ducking delicious (no auto correct for once haha!)


Final touch was our spicy plum sauce.. we will make a post about that recipe later if you guys want. It’s always good to have as you can keep it in your fridge for up to 2 weeks. Another quick and easy alternative is using your normal plum jam.


Garnish with some coriander and you’re sorted 😀


This can either be served as a entree or a main, really depends on what you want.


We hope you enjoyed this post, and give this recipe a try soon. It’s delicious, and with spinach in season it’s now or never! We’ll see you soon for another post


N & L

P.S: The first two pictures (sizzling duck in the pan and mashing of the potatoes) were taken by the talented Mila Austin, as we got a little sidetracked.


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