Pan fried duck breast with plum sauce and root veg mash.

A second foody post for today and dinner from the reduced section at the supermarket.
(sorry for the state of the cooker top, just finished making a batch of soup and dove streight into cooking the dinner.)
The plum sauce:
3 plums.
150 ml of beef stock.
plum jam. (preserve.)
So to start get 3 plums and chop them up into sections

Put them in a pan with a little oil and lightly fry until they start to change colour.

Add 350 ml of beef stock and a couple of spoonfulls of plum jam and simmer.

Keep it simmering and stir for about 15 minutes until it looks like this and that's your plum sauce done.

Next up is the two duck breasts.
score the skin and season with salt and pepper.

Place them skin down in a frying pan and cook on a medium heat for about 5 minutes then turn them over and fry for about 30 seconds.

Place them on a baking tray and then cook in the oven for about 12 minutes (about 200 degree heat.)
The mash is made with diced swede, diced carrot and a potato, just boil away in water for about 45 minutes and them mash up.

Then put the mash and duck onto the plate, pour a bit of the plum sauce over and enjoy.
A posh looking meal for two that cost under £5.