Crispy-skinned duck breast, perfectly roasted and served with a rich, sweet-tart plum reduction sauce—this Roasted Duck Breast with Plum Sauce is an elegant, restaurant-worthy main course. Balanced in flavor and beautiful in presentation, it’s ideal for special dinners or festive occasions.
Why You’ll Love This Recipe
- Elegant and Impressive: A gourmet dish that looks and tastes sophisticated but is surprisingly easy to prepare.
- Perfect Flavor Balance: The richness of duck is beautifully complemented by the sweet, tangy, and aromatic plum sauce.
- Customizable Texture: Blend the sauce for a smooth finish or leave it chunky for rustic appeal.
- Great for Special Occasions: A standout choice for dinner parties, holidays, or romantic meals.
- Minimal Ingredients, Maximum Flavor: A simple ingredient list yields a deeply flavorful dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Duck:
4 duck breasts (skin-on, boneless)
Salt and black pepper to taste
1 teaspoon five-spice powder (optional)
For the Plum Sauce:
1 cup fresh or canned plums, pitted and chopped
1/4 cup brown sugar
1/4 cup red wine or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/4 teaspoon chili flakes (optional)
Fresh rosemary (for garnish)
Directions
- Preheat oven to 400°F (200°C).
- Score the duck skin in a crisscross pattern, being careful not to cut into the meat. Pat the skin dry and season both sides with salt, pepper, and five-spice powder if using.
- Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 6–8 minutes until most of the fat is rendered and the skin is golden and crispy.
- Flip the duck breasts and sear the meat side for 2 minutes.
- Transfer the skillet to the oven and roast for 5–7 minutes for medium-rare doneness. Remove from oven and let rest for 5 minutes before slicing.
- While the duck cooks, prepare the plum sauce. In a small saucepan, combine plums, brown sugar, vinegar, soy sauce, honey, ginger, garlic, and chili flakes.
- Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the mixture is thickened and the plums have broken down.
- For a smooth sauce, blend with an immersion blender; for a rustic texture, leave as is.
- Slice the duck breasts thinly and arrange on plates. Drizzle with warm plum sauce and garnish with rosemary sprigs. Serve immediately.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: 460 kcal
Variations
- Fruit Swap: Use cherries, figs, or blackberries in place of plums for different seasonal variations.
- Wine Reduction Base: Replace vinegar with dry red wine for a richer, more complex sauce.
- Herbed Butter Finish: Stir in a knob of butter and a few thyme sprigs to the sauce for added richness.
- Asian-Inspired Twist: Add a splash of hoisin sauce or rice vinegar for a deeper umami profile.
- Pan Sauce: Deglaze the duck skillet with red wine and stir into the plum mixture for extra flavor.
Storage/Reheating
Storage: Store leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat duck gently in a skillet over low heat to maintain texture. Warm the plum sauce separately in a saucepan or microwave.
Freezing: The plum sauce can be frozen for up to 3 months. Duck is best enjoyed fresh but can be frozen if needed.
FAQs
How do I know when duck breast is cooked perfectly?
The ideal internal temperature for medium-rare duck breast is 130–135°F (54–57°C). Use a meat thermometer for accuracy.
Can I use frozen plums for the sauce?
Yes, frozen plums work well. Thaw and chop before cooking.
Should I remove the duck skin?
No. The skin renders fat and adds texture. Just be sure to crisp it properly.
Can I make the plum sauce ahead of time?
Yes. You can prepare the sauce up to 3 days in advance and reheat before serving.
What sides go well with duck breast?
Try roasted root vegetables, mashed potatoes, wild rice, or a simple arugula salad.
Is five-spice powder necessary?
It’s optional but adds an aromatic depth that pairs beautifully with the plum sauce.
Can I grill the duck instead of roasting?
Yes. Grill skin-side down first to render fat, then finish on the other side.
How do I avoid overcooking the duck?
Watch the time closely and use a thermometer. Let it rest before slicing to retain juices.
Can I make this recipe without wine or vinegar?
Yes. Substitute with pomegranate juice or a mix of orange juice and lemon juice for acidity.
What wine pairs best with this dish?
A Pinot Noir or a medium-bodied Merlot complements the rich duck and fruity sauce perfectly.
Conclusion
Roasted Duck Breast with Plum Sauce is a refined yet approachable dish that blends rich, savory flavors with sweet and tart notes. Ideal for holidays, date nights, or any time you want to serve a memorable meal, this recipe combines culinary elegance with simple preparation. Serve it with your favorite seasonal sides and a glass of red wine for a truly elevated dining experience.
PrintRoasted Duck Breast with Plum Sauce
Crispy-skinned duck breasts roasted to perfection and served with a rich, sweet-tart plum sauce infused with ginger, garlic, and a hint of spice. An elegant dish ideal for special occasions or gourmet dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: French
- Diet: Halal
Ingredients
For the Duck:
- 4 duck breasts (skin-on, boneless)
- Salt and black pepper, to taste
- 1 teaspoon five-spice powder (optional)
For the Plum Sauce:
- 1 cup fresh or canned plums, pitted and chopped
- 1/4 cup brown sugar
- 1/4 cup red wine or balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/4 teaspoon chili flakes (optional)
For Garnish:
- Fresh rosemary sprigs
Instructions
- Preheat oven to 400°F (200°C). Score duck skin in a crisscross pattern without cutting into the meat. Pat dry and season both sides with salt, pepper, and optional five-spice powder.
- Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook 6–8 minutes until fat renders and skin is golden. Flip and sear the other side for 2 minutes.
- Transfer skillet to oven and roast 5–7 minutes for medium rare. Remove and let rest 5 minutes before slicing.
- While duck roasts, prepare sauce: Combine plums, brown sugar, vinegar, soy sauce, honey, ginger, garlic, and chili flakes in a small saucepan. Bring to a boil, then reduce heat and simmer 10–15 minutes until thickened. Blend for a smooth sauce or leave chunky.
- Slice duck breasts and drizzle with warm plum sauce. Garnish with rosemary sprigs and serve immediately.
Notes
- Score only the skin, not the meat, to render fat properly.
- Medium rare is ideal for duck breast; cook longer if desired.
- Use red wine for a richer sauce or balsamic vinegar for extra tang.
- Pairs beautifully with roasted vegetables, wild rice, or mashed potatoes.
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 460 kcal
- Sugar: 14g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 165mg