Plum And Sumac-glazed Duck Breast Recipe

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat (about 1/8" deep), spacing cuts about 1/2" apart. Season both sides with kosher salt, freshly ground black pepper, and 2 tsp sumac, rubbing the spices into the skin and meat. Let rest at room temperature for 20 minutes (or refrigerate up to 2 hours and bring back to room temperature before cooking).

Make the plum glaze

Combine chopped plums, brown sugar, apple cider vinegar, soy sauce, water, grated ginger, minced garlic, 1 tsp ground sumac, and red pepper flakes (if using) in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the plums break down and the mixture thickens to a saucy consistency, about 12–15 minutes.

Finish and strain (optional)

If you prefer a smooth glaze, carefully transfer the mixture to a blender or use an immersion blender and puree until smooth, then strain through a fine-mesh sieve to remove skins and any fibers. Return the glaze to the saucepan and simmer gently until it coats the back of a spoon, 3–5 minutes. Taste and adjust: add a little more vinegar for brightness, a pinch more sugar for sweetness, or a pinch more sumac for tang. Keep warm off the heat.

Heat a heavy skillet (cast-iron preferred) over medium-low heat until hot but not smoking. Place the duck breasts skin-side down in the dry skillet (no additional oil). Cook slowly to render the fat and crisp the skin, about 8–10 minutes. Press gently with a spatula occasionally to ensure even contact. As the skin renders, carefully spoon off excess fat into a heatproof container and reserve for other uses.

When the skin is deeply golden and crisp, flip the breasts and cook meat-side down for 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, cook 5–6 minutes. Adjust times for thicker or thinner breasts.

During the last 2 minutes of cooking, brush a thin layer of the warm plum-sumac glaze over the meat side, return to the skin-side up position, and let the glaze set in the residual heat. Flip once more and brush another thin layer on the skin if desired, but be careful not to burn the glaze.

Remove the duck from the skillet and let rest on a cutting board for 5–7 minutes to let juices redistribute.

While the duck rests, place the saucepan with the remaining glaze over low heat and whisk in 1 tbsp unsalted butter and 1 tsp fresh lemon juice to round and gloss the sauce. Taste and adjust seasoning with salt or a touch more sumac if needed.

Slice the duck breasts thinly on a slight diagonal. Arrange on warm plates, spoon several tablespoons of hot plum-sumac glaze over the slices, and sprinkle with chopped parsley or cilantro and 1/2 tsp extra sumac for brightness. Serve immediately.