Black pepper roasted duck breast with grilled plums
- Number of Servings: 1
Ingredients
Directions
4- 12-14oz boneless duck breasts4- tsp chopped fresh thyme, divided2- tsp freshley ground black pepper, divided1 1/2 tsp salt, divided6- firm but ripe plums, halved and pitted1-tbsp extra virgin olive oil1/2 tsp sugar
Using sharp knife, score skin of duck breasts in crisscross pattern(cut skin only; do not cut through the meat), spacing cuts 1 in apart. Sprinkle duck breasts on both sides with 1 tsp thyme, 1 tsp pepper and 1 tsp salt. Cover and chill. Prepare bbq. Toss plum halves, olive oil, sugar, 1 tsp thyme, remaining 1 tsp pepper, and 1/2 tsp salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften but plums still remain their shape, about 4 minutes. Transfer plums to a bowl. Cover with foil and let stand while cooking duck.
Heat 2 large skillets over medium-high. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium rare. Remove from heat and let duck rest 5 mintues. Thinly slice duck crosswise. Divide amont plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 tsp thyme and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user MUDMOMMA.
Heat 2 large skillets over medium-high. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium rare. Remove from heat and let duck rest 5 mintues. Thinly slice duck crosswise. Divide amont plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 tsp thyme and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user MUDMOMMA.
Nutritional Info Amount Per Serving
- Calories: 380.5
- Total Fat: 16.8 g
- Cholesterol: 36.8 mg
- Sodium: 4,690.0 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 6.5 g
- Protein: 13.4 g
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