Pan Roasted Duck Breasts With Roasted Honey Plums

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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