Black pepper roasted duck breast with grilled plums

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Black pepper roasted duck breast with grilled plums calories by ingredient
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Number of Servings: 1


    4- 12-14oz boneless duck breasts
    4- tsp chopped fresh thyme, divided
    2- tsp freshley ground black pepper, divided
    1 1/2 tsp salt, divided
    6- firm but ripe plums, halved and pitted
    1-tbsp extra virgin olive oil
    1/2 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.

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Member Ratings For This Recipe

  • Very Good
    This was so yummy. Didn't have any plums, so I used pluots, and it worked out great. Definitely a keeper. I am sure, however, that the number of servings should be more than one. :) - 7/23/10

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