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Seared Duck Breast with Plum Sauce

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Duck is a luxury I’ve only allowed myself to have on occasion, but it seems that people across the pond seem to be enjoying it often (thank you Conor, Mad Dog, Cooking in Sens) and I finally found a beautiful duck breast to prepare. It takes virtually no time at all. Just add a little salt and pepper, sear for a few minutes on both sides, cut and serve. The real sorcery involved here was in the sauce.

The fellowship of plums, wine and sugar is a dark alchemy. Remove the pit, boil them with a touch of sugar and a splash of red wine and it will cast its magic spell over your lips with the blood-red allure from its cauldron. The inside of the plums assume the same deep reddish purple hue as their beautiful skins and they take on a more viscous texture that combines perfectly with the duck. Charged with the tenor of Halloween spirit, I made extra so I could put this marvelous sweet, tart, blood red sauce on everything I eat. Last night I just took the spoon to the jar and ate it on its own.

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Seared Duck Breast with Plum Sauce 

Ingredients:

  • 2 duck breasts, fat scored, seasoned with salt and pepper or a mixed herb paste
  • 4 plums, pitted and coarsely diced
  • 1 cup water
  • 1/4 cup sugar (maybe even less if you like it more tart)
  • 1/4 cup red wine (I hate wasting good wine, but you should only cook with something you’d happily drink. It’s only 1/4 cup, so maybe use your cheapest favorite (hello Casillero del Diablo Carmenere –$9.99), but I know it’s hard to part with

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Directions:

Bring the plums, cup of water, sugar and red wine to a boil, then simmer for 10 minutes, stirring every once in a while.  Remove from the flame but keep warm. Sear the duck breasts on the fat side for about 6 minutes, empty the pan of the fat, turn the duck breasts over, then sear the other side for about 4-5 minutes until perfectly rare. Remove from the pan and allow to rest on a cutting board for 5 minutes.  Slice and serve with the plum sauce alone or over your choice of greens or grains.

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Reader Interactions

Comments

  1. Darya

    Amanda, this looks delicious (I love the matching nail polish, gorgeous color ;))! I love this combination of ingredients, but unlike the other European-based bloggers you mention, I only rarely eat and prepare duck. For me it is a “special occasion” kind of food! Your recipe makes me want to order some duck from the local farm before plum season comes to and end…

    • Amanda

      Thanks, Darya. I think you and I eat similarly. I couldn’t do this every day. Too rich, but wonderful. The nail polish is fittingly called Bordeaux. I’m in a French mood I guess! Thanks for your comment. Love hearing from you.

  3. Liz

    seconding cookinginsens on the photos–wow. I have not liked duck, but your preparation looks delish. A little bit lighter than I’m used to seeing. Just had breakfast, but am so craving a protein-rich entree right now!

  8. nusrat2010

    So simple but so sensual ! Warm, inviting recipe and photos 🙂
    One quick question, what is the substitute for red wine to be used in the plum sauce?

    • Amanda

      Thanks for the comment. If you don’t want to use red wine you could probably just add more water or a splash of Apple cider vinegar. I’ve actually made it with white wine before and it was just as tasty. So really it is just there to add depth but it’s just as good without the wine.

  9. Chica Andaluza

    Ooh I bought some duck legs yesterday (I too have been influenced by all the lvoely duck posts recently) – will probably roast them as they take a while longer but the sauce would be perfect with them too! And I don’t mind cooking with wine – a slurp for the pot, a slurp for the cook 🙂

  12. Yi @ Yi Reservation

    Just stumbled upon your kitchen while I was visiting another blog. Duck is one of the ingredients I absolutely love to eat but just haven’t had chance to cook a lot. It looks like you’ve done a fabulous job searing the duck breast. The homemade plum sauce is definitely a great touch! Thanks for sharing.

    • Amanda

      Thanks so much for your comment. Glad you stumbled into my little kitchen. This dish turned out to be surprisingly delicious! Thanks again.

  14. Jody and Ken

    Hi, Amanda–I always loved roasted duck, so when I learned to simply sear a duck breast it was a revelation. Of course, my problem is I want to eat the whole breast. Anyway, lovely post–and VERY nicely composed and executed spoon shot. Ken