Serves: 4

  • 2 free range duck breasts, inner fillet removed
  • 2 plums, stoned & cut in eight slices each
  • 200ml sherry a few sprigs of chervil sea salt
  • Sherry vinegar (to taste)



  1. Preheat oven to 200˚C.
  2. Score the fat side of each duck breast and cut in half. Season with salt.
  3. Warm a frying pan and place the breast into it skin side down.
  4. Cook until the fat is rendered and the skin is a crisp brown colour.
  5. Turn the duck over and fry on the other side for 2 minutes.
  6. Place duck in the oven on an oven tray for 5 minutes.
  7. In another pan, caramelize the plums on medium heat. After a few minutes, add the sherry and reduce by half on medium heat. Add a dash of sherry vinegar to taste.
  8. Remove the duck from the oven (it will be medium rare: if you want to cook it more leave it in for longer) and allow it to rest for a few minutes.
  9. Carve the duck into thin slices and season with some salt.
  10. To serve: Divide the plum sauce onto four plates and place the sliced duck on top. Garnish with some sprigs of chervil.