Servings: 4 people
Calories: 214kcal
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.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 65mg | Potassium: 519mg | Fiber: 2g | Sugar: 14g | Vitamin A: 549IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 5mg
Tried this recipe?Let us know how it was!