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Recipe for Duck Legs with Grilled Plums

Duck, It's What's For Dinner

Last weekend, I met up with some friends at a nearby butcher shop. The place is known for quality meats, and on this particular morning the duck legs looked mighty tasty. So I picked up a pair of them and went home for a cooking adventure.

I came across a recipe for roasted duck breast, but I adapted it to suit the legs. However, as much as I love dark meat, I think breasts would actually have been a better choice. It's a nice pairing of fresh plums and duck, and actually comes together in a short amount of time. To see how to put it together for yourself,

.

Note: Bon Appétit called this recipe "roasted," but I think they actually meant to say "fried in its own fat." The duck skin actually lets out quite a bit of grease, and if you're not careful it'll pool up. For my execution, I halved the recipe and used two duck legs instead.

Duck Breasts With Grilled Plums

Duck Breasts With Grilled Plums

Duck Breasts With Grilled Plums

Ingredients

4 12- to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar

Directions

  1. Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart.
  2. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
  3. Prepare barbecue (medium-high heat) [I used an indoor grillpan on my stovetop].
  4. Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl.
  5. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes.
  6. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes.
  7. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
  8. Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes.
  9. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare.
  10. Remove from heat and let duck rest 5 minutes.
  11. Thinly slice duck crosswise. Divide among plates.
  12. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

Makes 6 servings.


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Around The Web
Join The Conversation
Swedeybebe Swedeybebe 8 years
no duck for me, i just dont like it... although i am totally for grilling fruit :0 yum!
soapbox soapbox 8 years
mhmm, I love duck. I had it only twice though since no one seems to sell it here.
Ikandy Ikandy 8 years
this looks good...my fave tho, is roasted duck in chinese 5 spice...too good.
Ikandy Ikandy 8 years
this looks good...my fave tho, is roasted duck in chinese 5 spice...too good.
lickety-split lickety-split 8 years
i might try this with chicken. if i made the duck no one but me would try it. i love plums :)
ccsugar ccsugar 8 years
I tried it once in France. Very yummy!
gabiushka gabiushka 8 years
Love duck, my french chef brother in law makes a great one.
Jude-C Jude-C 8 years
That looks and sounds delicious! Duck is so yummy when done right. I love the skin.
AmberHoney AmberHoney 8 years
I grew up eating too much duck, grandpa was a hunter, and although I really like it I don't like the fat. I don't like skin on anything so mine is tossed out always.
Marci Marci 8 years
I like the taste of duck but find it's often so greasy. But after looking at this recipe and the accompanying photos, I think I'll give it another whirl.
rabidmoon rabidmoon 8 years
Yeah she mentions she chose to use legs instead. :) Duck is soo yummy, one of the best things I discovered about living in the UK was it was far easier to get....I fell in love with this as a meat, especially when prepared via French methods. Its harder to find in Finland, sadly, at least where I live but I am not giving up yet. Looks delish!
w w 8 years
isn't that the leg?
w w 8 years
isn't that the leg?
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