DUCK BREASTS WITH ROASTED PLUMS
Steps:
- Preheat oven to 450 degrees. Arrange plums, cut side down, in a baking dish. Season with salt, pepper, and sugar, if desired; set aside. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper.
- Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
- Place duck and plums in oven. Roast until meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck and plums from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
- Slice each breast half into 12 thin slices. Place 6 slices on each plate. Garnish each plate with 2 plum halves. Drizzle with any accumulated juices from the bottom of the baking dish.
ROAST SPICED DUCK WITH PLUMS
If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
- Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
- Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.
Nutrition Facts : Calories 762 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.9 milligram of sodium
ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. 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 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck 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 duck 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 duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
BLACK-PEPPER-ROASTED DUCK BREASTS WITH GRILLED PLUMS
The intense flavor of grilled plums is delicious with roasted duck.
Provided by Maria Helm Sinskey
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
- Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
- Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.
- Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.
PAN ROASTED DUCK BREASTS WITH ROASTED HONEY PLUMS
This recipe has been saved in my file for years. Now that I have found a source for duck breasts it's on the top of my list to make for a romantic dinner for two.
Provided by Geema
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat honey in heavy large skillet over medium heat until bubbles form.
- Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
- Turn plums over. Tuck rosemary sprigs between plums.
- Cook 3 minutes.
- Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
- Mix in butter. Season to taste with salt and pepper.
- Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
- Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
- Sprinkle duck with salt and pepper.
- Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
- Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
- Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
- Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
- Garnish with plum halves; spoon sauce over duck and serve.
Nutrition Facts : Calories 689.3, Fat 29.3, SaturatedFat 8.9, Cholesterol 334, Sodium 227.7, Carbohydrate 29.6, Fiber 1.9, Sugar 24.1, Protein 59.9
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