Irish TimesFood&Drink Club Exclusive events, competitions, reviews & recipes Join nowHow to cook duck with plumsDuck and plum is a classic combination and we’ve paired the two in our tapas bar, Cava Bodega in Galway, for nearly 12 years now. For the sauce, we use PX sherry, which is a sweet Spanish sherry made from Pedro Ximénez grapes. When the skin is nicely caramelised, flip the duck over and cook on the other side for a minute. Tip any excess fat from the pan, and add eight pieces of fresh plum and 250ml of PX sherry. Due to the sweetness of the sherry, I usually add a little PX sherry vinegar (Don Carlos has a good one that is widely available) for acidity.

Source: The Irish Times October 14, 2019 05:26 UTC