Parma wrapped duck with chargrilled plums
Ingredients (Serves 2):
2 M&S Duck Breasts
6 firm plums
Score and season the skin of the duck breast in a criss-cross pattern. Heat a griddle pan and place duck breast skin side down and cook on high heat for approx 3-5 minutes. Turn over carefully with tongs and continue to cook for another 2-3 minutes. Remove duck breast from pan. When cool enough to touch, wrap the fillet with a slice of parma ham. Place on a pre-heated baking tray into an oven heated to 200c/400F / Gas Mark 6 for 25 – 30 minutes until duck is cooked through.
Halve the plums and carefully remove the stone from the plum. Slice halves into 3 thinner wedges. Heat a char grill pan until hot and place the wedges into the pan. After 1-2 minutes turn the plums carefully over until bar marked on both sides.
Take a suitable warm serving plate and place a line of the plums in the centre, enough to support the duck breast. Place the wrapped duck breast carefully on top. Serve with a side dish of seasonal vegetables.