Black pepper roasted duck breast with grilled plums

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.