Back of 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 From Bon Appétit, June 2008 Ingredients4 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 Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill. Prepare barbecue (medium-high heat) [I used an indoor grillpan on my stovetop]. Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck. 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. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes. Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve. Makes 6 servings. Information Category Poultry, Main Dishes View 10 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Comments Swedeybebe 8 years no duck for me, i just dont like it... although i am totally for grilling fruit :0 yum! soapbox 8 years mhmm, I love duck. I had it only twice though since no one seems to sell it here. Ikandy 8 years this looks good...my fave tho, is roasted duck in chinese 5 spice...too good. 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 8 years I tried it once in France. Very yummy! gabiushka 8 years Love duck, my french chef brother in law makes a great one. Jude-C 8 years That looks and sounds delicious! Duck is so yummy when done right. I love the skin. 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 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 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 8 years isn't that the leg?