Grilled Duck Breasts with Cherry Plum Sauce
For a different presentation, slice the duck halves on the bias, and fan them out on the plates.
Martha Stewart Living, June 1998
- 1/2 cup Sour Cherry Preserves Sour Cherry Preserves (http://www.marthastewart.com/255537/sour-cherry-preserves)
- 1 tablespoon Szechuan peppercorns
- 2 boneless whole duck breasts (about 1 pound each)
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 6 ounces red cherries, stemmed, pitted, and halved
- 4 red plums, pitted and cut into eighths
- 5 teaspoons sugar
- 1 teaspoon finely chopped fresh thyme
- 1 cup ruby port
- 2 tablespoons red-wine vinegar
- Preheat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.
- Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
- Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.
- Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.
- Transfer duck to a serving dish, and pour fruit sauce over top. Serve.
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