Black-Pepper-Roasted Duck Breasts with Grilled Plums
Black-Pepper-Roasted Duck Breasts with Grilled Plums is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.