Filets With Plum Sauce Recipes

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

FILETS WITH PLUM SAUCE

Steps:

• In a large skillet over medium-high heat, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Season with salt and pepper. Remove and keep warm. , In the same skillet, cook plums and onions for 2-3 minutes or until plums are tender. Add marmalade and vinegar; cook and stir until heated through. Serve over steaks.

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

GRILLED KING SALMON WITH PLUM SAUCE

Steps:

• Preheat grill and fish basket until they're both very hot.
• While grill heats up, heat the olive oil on medium-high in a sauté pan. When the oil is hot, and ripples when swirled around the pan, add the plums and stir with a wooden spoon. Sauté about 2 minutes, until the plums soften.
• Add the soy sauce and cayenne, and continue sautéing for another 2 minutes. Once the sauce has thickened, turn the heat to low, and add the vinegar. Taste the sauce, and add sugar if desired. Remove the sauce from heat, and cover the pan to keep the sauce warm while you grill the salmon.
• Pat salmon dry. Sprinkle both sides with salt and pepper.
• Carefully open the hot fish basket, using heat proof gloves if your basket doesn't have an insulated handle, and set salmon inside the basket.
• Grill the salmon 4-5 minutes, skin side down, then flip the basket. Grill the salmon for about 4 more minutes, until the salmon's translucent pink flesh has just barely turned pale pink. If you're concerned about overcooking your salmon, you can leave the grill lid off, and wait until the flesh has turned cooked through about halfway before flipping the fish. If you leave the lid off, take care to stand back from the grill, since the oil dripping off this extra-oily fish can cause the grill to flame up.
• Remove salmon from the basket, and serve immediately with the plum sauce.

DUCK BREAST WITH PLUM SAUCE

Steps:

• Preheat your oven to 215 Celsius.
• In a cold pan lay the duck breast fillets skin side down. Turn the fire onto the lowest setting and slowly render the fat. Once the fat begins to bubble around the edges of the breast, turn the heat up a little at a time until you are at medium high. Check to see if the skin is golden brown, then flip and cook the other side for one minute.
• Flip the breasts back to skin side down and move the pan to the oven and bake for 7 minutes. If your pan is not oven safe you will have to move the fillets to a baking dish that has been sitting in the oven since the beginning so it stays hot. While it is baking you can start the plum sauce.
• Remove the duck from the oven and let rest on a counter top for 5 minutes.
• Cut the breasts into about 1 cm thick slices. Plate and spoon over some of the plum sauce directly from the pan.