Plum Glazed Duck Breasts is a delicious and elegant dish that combines the rich flavors of duck with a sweet and tangy plum glaze. Here are a few paragraphs to describe this delightful recipe:
The dish starts with boneless, skin-on duck breast halves, which are seasoned with kosher salt and freshly ground black pepper. The skin is scored in a diamond pattern to allow the fat to render and create a crispy texture. The duck breasts are then seared in a skillet to render the fat and achieve a crispy skin.
While the duck is cooking, a delectable plum glaze is prepared by combining plum preserves, reduced-sodium soy sauce, five-spice powder, and a pinch of crushed red pepper flakes. This glaze adds a delightful sweetness and complexity to the dish.
Once the fat is rendered and the skin is crisp, the duck breasts are turned over, and the plum glaze is brushed generously over the breasts. The skillet is then transferred to the oven for roasting until the duck reaches the desired level of doneness. An instant-read thermometer can be used to ensure the perfect cooking temperature, typically around 135°F for medium-rare.
After removing the duck from the oven, it is allowed to rest for a few minutes, allowing the juices to redistribute and the flavors to develop further. During this time, the skillet is tilted to remove excess fat from the pan juices. The duck breasts are then sliced diagonally into 1/4-inch slices and arranged on plates.
To finish the dish, the pan juices are spooned over the sliced duck, adding an extra burst of flavor and moisture. Finally, the dish is garnished with thinly sliced scallions, adding a touch of freshness and color to the presentation.
Plum Glazed Duck Breasts are best enjoyed as a main course, served with sides like roasted vegetables or a light salad. The combination of tender duck meat, crispy skin, and the sweet and savory plum glaze creates a mouthwatering culinary experience that will impress your guests and leave you craving for more.
SERVES: 4
INGREDIENTS:
- 2 boneless, skin-on duck breast halves (about 1 lb. each)
- Kosher salt and freshly ground black pepper
- 1/2 cup plum preserves
- 1 Tbs. reduced-sodium soy sauce
- 1/4 tsp. five-spice powder
- Pinch of crushed red pepper flakes
- 3 scallions, thinly sliced
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.
- Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.
- Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.
- Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes.
- Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 300 CALORIES | 24G PROTEIN | 27G CARB | 11G TOTAL FAT | 3G SAT FAT |
5G MONO FAT | 1.5G POLY FAT | 135MG CHOL | 500MG SODIUM | 0G FIBER
NOTE:
- The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.
- Duck breasts are best served medium rare so they stay juicy and tender, but feel free to adjust the cooking time to achieve your preferred doneness.
