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Recipe

Plum-Glazed Duck Breasts

Scott Phillips

Servings: 4

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.

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. Chinese five-spice powder
  • Pinch crushed red pepper flakes  
  • 3 scallions, thinly sliced 

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 135
      Sodium (mg): 500
      Carbohydrates (g): 27
      Fiber (g): 0
      Protein (g): 24

Preparation

  • 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. 

Serve the duck with Steamed Jasmine Rice and some seared baby bok choy.

Reviews

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Reviews

  • JuBean328 | 10/24/2016

    Delicious and deceptively easy. I used this plum glaze again with goose and it was equally sublime.

  • setchan | 12/02/2013

    This recipe is awesome!

  • Moorology3 | 10/16/2012

    Absolutely wonderful and incredibly easy!!! I would recommend this over and over. Took the suggestion of using the Jasmine rice. If you ever want to impress your dinner guests...this is it!

  • User avater
    Pielove | 01/10/2012

    This recipe was astonishingly easy to make-- and the directions are so carefully written, that it came out perfectly with no adjustments. Even better, this dish is delicious-- the meat is juicy and the sweet, fragrant glaze perfectly complements the rich meat. This recipe got a big thumbs up from the whole family too. A real winner!

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