2 Whole Porg (or substitute Duck)
1 thyme sprig
1 star anise
1 Shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml Porg stock
First – find and catch your Porg. We recommend snares over bow-casters.
If you are unable to find Porg, whole Duck will be sufficient.
Remove the breasts and set aside
Boil down the remaining carcass of the Porg to create a stock.
For the sauce, fry the shallot in the oil until softened but not colored.
Add the plums and sugar, stirring for a few mins until the sugar has dissolved.
Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until
softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
Meanwhile, heat the oven to 180C / 160C fan / gas
Score the Porg breasts with a sharp knife and season well with salt and pepper.
Heat a non-stick frying pan and place the porg breasts in, skin-side down.
Fry for 6-7 mins, then turn and add the thyme, star anise and butter.
Allow this to melt, basting the Porg with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
When the Porg is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
To serve, thinly slice each Porg breast on a chopping board. Arrange on each plate along with a spoon of Creamed potatoes, some of the plum sauce and Buttered spinach.
Thanks to Tak’ur of the Draluram (Mandalorian Chef Society) for this excellent recipe! Got a recipe you’d like to share with us? Get in touch!