Crispy Skinned Duck Breast with Roasted Plums

Step 1

Pre heat oven to 350F.

Step 2

Place the apple cider, stock, bay leaves and peppercorns in a small pot on the stove. Bring to a boil, then turn heat down to medium, or to where it continues to simmer gently, uncovered. Reduce to ¼ of a cup, then stir in maple syrup.

Step 3

Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about ¾ inch apart. ( see photo).

Step 4

Generously season both sides with salt and pepper.

Step 5

Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).

Step 6

Once the skillet is hot, place the duck skin side down and let them sear. After 2-3 minutes, give the pan a shake to loosen the duck and turn heat to medium. Continue cooking for 15 minutes on the skin side.

Step 7

Drain the fat ( saving for another use) turn the duck breasts over and nestle in the plums, ( leaving small ones whole, and cutting large ones in half) scatter 6-8 sage leaves in the pan, then place the pan in a 350F  oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.

Step 8

To make crispy sage leaves, simple heat oil or butter in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.

Step 9

Once duck is cooked to your liking, pull from the oven and pour a the cider maple glaze over top. Scatter with the sage leaves.