Duck Breast with Plum SauceA featured Wine Club recipe for Lumen Wines.
Pair this sweet and savory dish with your favorite Pinot Noir!Yield: 2
Prep Time: 10 Minutes
Cook Time: 30 Minutes
• 2 Duck Breasts patted dry and heavily salted on both sides
• 170 grams Plum Jam
• 1 tbsp Dijon Mustard
• 250 ml Chicken Stock or duck stock if you have it. If you butcher your own whole ducks you should make your own stock with the carcass
• 150 ml Red Wine
• 1 pinch Black Pepper, freshly cracked
1. Preheat your oven to 215 Celsius.
2. In a cold pan lay the duck breast fillets skin side down. Turn the fire onto the lowest setting and slowly render the fat. Once the fat begins to bubble around the edges of the breast, turn the heat up a little at a time until you are at medium high. Check to see if the skin is golden brown, then flip and cook the other side for one minute.
3. Flip the breasts back to skin side down and move the pan to the oven and bake for 7 minutes. If your pan is not oven safe you will have to move the fillets to a baking dish that has been sitting in the oven since the beginning so it stays hot. While it is baking you can start the plum sauce.
4. Remove the duck from the oven and let rest on a counter top for 5 minutes.
5. Cut the breasts into about 1 cm thick slices. Plate and spoon over some of the plum sauce directly from the pan.
1. Whisk together the jam, mustard, stock, red wine, and black pepper.
2. Simmer the mixture in a pan for about 10 minutes (baking and resting time for the duck
breasts) until it is slightly thickened and reduced.