Spice-Rubbed Duck Breasts With Plum Sauce

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the rub: in a bowl, combine all the rub ingredients; set aside.
  • Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
  • Score the skin in a diamond pattern.
  • Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
  • Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
  • Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
  • Let the sauce cool to room temperature before serving.
  • Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
  • The juices should be slightly pink, the skin golden brown and crisp.
  • Remove from the grill and let rest 3-4 minutes.
  • Slice thinly on the bias and serve warm with the sauce.
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