Crispy Skinned Duck Breast with Roasted Plums
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)
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz bottle hard apple cider
- 1 cup chicken stock
- 1 tsp peppercorns
- 1 star anise whole
- 2 bay leaves
- 1 tablespoon maple syrup
- 4-6 duck breasts, skin on.
- salt and pepper to taste
- 16 small plums
- handful of sage leaves
Instructions
- 1
Pre heat oven to 350F.
- 2
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.
- 3
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).
- 4
Generously season both sides with salt and pepper.
- 5
Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).
- 6
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.
- 7
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.
- 8
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.
- 9
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.