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Roasted Duck Breast with Plum Sauce

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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.

Ingredients

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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

  1. 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.
  2. 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.
  3. Transfer skillet to oven and roast 5–7 minutes for medium rare. Remove and let rest 5 minutes before slicing.
  4. 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.
  5. 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

Find it online: https://yumfoodusa.com/roasted-duck-breast-with-plum-sauce/