Photo of Duck breasts with plum & red wine sauce by WW

Duck breasts with plum & red wine sauce

Points® value
Total Time
35 min
10 min
25 min
For a special meal, why not choose duck? Just be sure to remove the skin, as it’s very fatty!


Duck Breast, Skinless, raw

4 medium

Calorie controlled cooking spray

1 spray(s)


1 medium

Red Wine

50 ml


3 small, pitted and thinly sliced

Muscovado Sugar

1 teaspoon(s), or dark brown sugar

Fresh Chicken Stock

150 ml

Star Anise

1 individual, or a pinch of ground allspice

Black pepper

1 g, freshly ground


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Remove the skin from the duck breasts with a sharp knife.
  3. Spray a non-stick frying pan with cooking spray, then add the duck breasts and cook over a medium high heat for 2 minutes on each side. Transfer to a roasting dish and roast for 8-10 minutes.
  4. Meanwhile, add the shallot to the frying pan and cook for 1-2 minutes until softened.
  5. Add the wine and allow it to bubble up, then add the plums, sugar, star anise or allspice and chicken stock. Simmer for 10 minutes until reduced and thickened.
  6. Allow the duck breasts to rest for 5 minutes, then slice and serve with the plum sauce. Serve with plenty of lightly cooked vegetables.