Seared Duck Breasts with Grilled Plums
In my continuing mission to take full advantage of all the great seasonal produce while it’s still here, this week I’m cooking with plums.
This simple, yet elegant recipe for Seared Duck Breasts with Grilled Plums is so easy, I’m almost embarrassed to call it a recipe.
The plums only need a few minutes on the grill, just long enough that they become soft, but still hold their shape. The grilled plums are seasoned with fresh thyme, salt to taste, and a healthy splash of good quality balsamic vinegar. The sweet juice from the plums blends with the mellow tartness of the balsamic vinegar, to form a sauce/compote that is a perfect foil to the meaty rich flavour of the duck.
To grill the plums, I first cut them in half and remove the stones, then thread them onto skewers. This makes it easy to place them all flesh side down on the grill and flip over together rather then fiddling with them one at a time.
Normally I would cook my duck breast on the stove, but as I had the grill on for the plums anyways, I decided to give it a go and cook the duck on the grill as well. It worked like a charm!
An instant read thermometer is your friend, ensuring your duck will not be overcooked!
Enjoy!
Ingredients
- 2 duck breasts (approx. 170-225 grams each)
- 8-10 small plums (preferably purple or blue plums)
- 15 ml good quality balsamic vinegar
- 15 ml fresh thyme (plus more for garnish)
- 5 ml olive oil
- salt to taste
Instructions
- Preheat grill to 200°C to 225°C
- Cut the plums in half and remove the stones. Thread the plums onto skewers and brush lightly with olive oil. Set aside.
- With a sharp knife, lightly score the skin of each duck breast in a crisscross pattern, being careful to not to cut too deeply and expose meat. Season generously on both sides with salt.
- Lay the duck breasts, skin side down, in a wide cast-iron pan and place on the hot grill. Let sizzle gently for about 8-10 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. The internal temperature should be a bit less than 51°C/ 125° F.Remove breasts from the heat and let rest on a warm platter for 8 to 10 minutes.
- While the duck is resting place the plums on the grill, cut side down. Cook for 2 minutes, then turn the skewers and cook for another 1-2 minutes. The plums should be soft, but still holding their shape.
- Gently slide the grilled plums off the skewers into a bowl. Add the fresh thyme, balsamic vinegar and season with salt to taste. Mix gently to combine.
- To serve, slice duck breast across the grain on a diagonal and arrange on a platter. Place the plums alongside, spooning a little of their juices over the meat. Garnish with more fresh thyme.