Here the tartness of the plums combines with the treacly muscovado and tangy vincotto to form a sweet and sour sauce that undercuts the richness of the duck. Substitute pinot noir if you don't have a good Lambrusco handy. Serve this duck with a simple salad and some bread to the side.
- 1 duck (about 1.8kg), halved and backbone removed
- 300 ml dry Lambrusco
- 2 rosemary sprigs
- 1-2 fresh bay leaves
- 8 blood plums, halved and stones removed
- 75 gm (1/3 cup) dark muscovado
- 2 tbsp vincotto
- 1Preheat oven to 200C. Bring a very large saucepan of salted water to the boil. Add duck and bring back to the boil, then remove duck from water, pat dry with absorbent paper and set aside to dry, preferably in the refrigerator (1 hour).
- 2Brown duck, skin-side down in a large non-stick frying pan over medium heat until skin is golden (10 minutes), then transfer to a roasting pan that fits it snugly. Pour wine around duck, add herbs, season to taste and roast for 30 minutes, then add plums, sprinkle sugar and vincotto over plums and cook, basting duck occasionally with pan juices, until golden and sticky and cooked to medium (15-20 minutes). Set aside to rest (10 minutes), then serve with a salad.
Drink Suggestion: Dry red Lambrusco, naturally. Drink suggestion by Max Allen