Sauces - Plum sauce

Plum sauce

 Gressingham

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Ingredients:

1 plum, stoned and roughly chopped
50ml red wine
½ beef stock cube desolved in 150ml hot water
1tbsp plum jam, or red currant jelly

Method:

Place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook until coloured and slightly softened (approx 2 minutes).
Pour in the wine and reduce by 1/3.
Add in the stock and jam, mix in and simmer for 10 mins.
When the 10 minutes are up, set the sauce aside in a warm place until the duck is ready. If the sauce is too thin, mix a tablespoon of bisto.