Plum sauce is quite a common accompaniment for duck because its sweet taste is very complimentary to this kind of meat.
I have developed this particular sauce to have richness from the red wine, sharpness from the plums and sweetness from the brown sugar.
To get that something extra a small amount of Hoisin stirred in at the very end calms down the sharpness and brings it all together as a smooth tasting accompaniment for your duck.
Duck Legs with Red Wine and Plum Sauce
2 – Duck Legs
For the sauce
20 Gm – Butter
300 Gm – Plums (stoned and chopped)
4 table spoons – Light Brown Sugar
100 Ml – Red Wine
A pinch of freshly ground nutmeg
2 table spoons – Hoisin Sauce
Place the duck legs in an oven proof dish skin side down and sear on the hob for a few minutes until they start to produce a little oil then turn them over and place them in a pre heated 180°c oven for 1 hour.
Take the duck out after an hour and put it somewhere to keep warm.
Put the oven dish on the hob on a medium heat and add the butter to melt then add the plums.
Cook for about 10 minutes until soft then add the rest of the ingredients and reduce down.
Allow to cool a little then liquidise.
Pass through a sieve into a pan then add the Hoisin sauce, heat up while stirring then serve with the duck.