Seared Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 45 minutes! ( Sub Chicken Thighs for the Duck!)
The very last of the plums, given to us from a friend made it into our Sunday dinner last night. Crispy-skinned duck breast, nestled with glazed plums were placed in the hot oven to roast.
As the plums roasted, they split and released their juices into the pan. At the end, a simple glaze of reduced hard cider and maple syrup was spooned over top with some crispy sage.
The combination of tangy roasted plums with the earthy duck breast was divine.
This simple yet utterly decadent recipe is surprisingly quick and easy enough for a weeknight meal where you need a little extra love and self-nurturing.
Or make it for a special dinner. It can be made in 35 minutes, and it’s a great introduction to duck if you’ve never prepared it. Serve it with Ginger whipped Sweet Potatoes or creamy polenta.
I’ve noticed there are not too many recipes with plums out there, designed are for savory dishes. It’s a shame because they really go so well with meaty dishes.
Duck breasts have a thick skin which can be scored in order to help it render its fat while it’s searing. Using a sharp knife, cut crosswise about ½-¾ inch wide, trying not to go into the flesh.
Heat up a large cast iron or heavy bottom skillet over medium high heat, without adding oil. Once its hot, place the seasoned duck, skin side down in the skillet. Turn heat to medium and let it sear a good 15 minutes.
Drain the fat, and turn the breasts over.
Place the plums around the duck, either leaving them whole ( if they are small) or cutting them in half.
Once the undersides have cooked 2-3 minutes, place in a warm oven to finish with the plums nestled around the duck and a few sage leaves.
The cider glaze is simply a bottle of hard apple cider mixed with a cup of chicken stock and a tablespoon of maple syrup reduced in a small pot on the stove over medium heat until there is about ¼ of a cup left. Add a couple of bay leaves and peppercorns for extra flavor.
As the duck finishes in the oven the plums will burst and split and spill their delicious juices in the pan. Once the duck is cooked to your liking pour the cider maple glaze over the duck.
Serve right out of the pan, or for a fancier dinner, slice the duck and plate it with a few plums, cider glaze and a few crispy sage leaves.
Hope you enjoy this recipe for Crispy-Skinned Duck with Roasted Plums! A beautiful way to celebrate fall!
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Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes! ( or sub Chicken Thighs)
- Pre heat oven to 350F.
- Place the apple cider, stock, bay leaves and peppercorns in a small pot on the stove. Bring to a boil, then turn heat down to medium, or to where it continues to simmer gently, uncovered. Reduce to ¼ of a cup, then stir in maple syrup.
- Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about ¾ inch apart. ( see photo).
- Generously season both sides with salt and pepper.
- Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).
- Once the skillet is hot, place the duck skin side down and let them sear. After 2-3 minutes, give the pan a shake to loosen the duck and turn heat to medium. Continue cooking for 15 minutes on the skin side.
- Drain the fat ( saving for another use) turn the duck breasts over and nestle in the plums, ( leaving small ones whole, and cutting large ones in half) scatter 6-8 sage leaves in the pan, then place the pan in a 350F oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.
- To make crispy sage leaves, simple heat oil or butter in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.
- Once duck is cooked to your liking, pull from the oven and pour a the cider maple glaze over top. Scatter with the sage leaves.
You can also make this with bone-in skin-on chicken thighs. Prepare the same way, except sear the skin side just until golden, about 5-6 minutes. Turn over, cook 2-3 minutes and finish off in the oven. you won’t need to drain any fat. (Duck skin is much thicker and fattier than chicken skin.)
- Calories: 420
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