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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