Black-Pepper-Roasted Duck Breasts with Grilled Plums

Ingredients

• •4 pieces 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
• •4 teaspoons chopped fresh thyme, divided
• •2 teaspoons freshly ground black pepper, divided
• •1½ teaspoons salt, divided
• •6 pieces firm but ripe Santa Rosa plums or other purple plums, halved, pitted
• •1 tablespoon extra-virgin olive oil
• •½ teaspoon sugar
• •Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

Cooking Instructions

1. 1.

   Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.

   10 min

2. 2.

   Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.

   15 min

3. 3.

   Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.

   20 min

4. 4.

   Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

   5 min