Duck And Plums Recipe

Preparation and Cooking

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a crosshatch pattern and season generously with salt and black pepper.

2. 2

   Roast the Duck

   In a cold skillet, place the duck breasts skin-side down and slowly heat over medium heat to render the fat. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for another 2-3 minutes for medium-rare. Remove from the pan and let rest.

3. 3

   Poach the Plums

   In a saucepan, combine plums, sugar, and enough water to cover the plums. Bring to a simmer and cook for about 5-7 minutes until tender. Remove from heat and set aside.

4. 4

   Make the Jus

   In the same skillet used for the duck, drain excess fat and add red wine. Scrape up any browned bits and reduce by half. Add chicken stock and thyme, then simmer until slightly thickened. Stir in butter for richness.

5. 5

   Serve

   Slice the duck breasts and serve with poached plums and drizzle the jus over the top.