Crispy Skinned Duck Breast with Roasted Plums Recipe
Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes!
How to Make the Best Crispy Skinned Duck Breast with Roasted Plums
This crispy skinned duck breast with roasted plums is an elegant yet surprisingly simple dish that celebrates the best of autumn flavors. The combination of rich, succulent duck with sweet caramelized plums and a tangy cider maple glaze creates a restaurant-quality meal you can easily make at home in under an hour.
The secret to perfectly crispy duck skin is all in the technique: scoring the skin, starting in a cold pan, and rendering the fat slowly over medium heat. This patience pays off with impossibly crispy skin and tender, juicy meat every time. The roasted plums add a beautiful sweetness that balances the richness of the duck, while the hard cider reduction brings everything together with its subtle apple notes and warming spices.
Don’t forget the crispy sage leaves as a garnish—they add both visual appeal and a wonderful herbaceous crunch that elevates this dish from delicious to truly memorable. Serve alongside creamy polenta or roasted root vegetables for a complete fall feast.
Crispy Skinned Duck Breast with Roasted Plums
Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes!
Ingredients
Cider Maple Glaze
Duck and Plums
Instructions
Prepare the Glaze
- Preheat oven to 350F.
- 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 1/4 of a cup, then stir in maple syrup.
Cook the Duck
- Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about 3/4 inch apart.
- Generously season both sides with salt and pepper.
- Heat a large heavy bottom skillet on the stove, over medium high heat (no need to add oil).
- 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.
- 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 the 350F oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.
Finish and Serve
- To make crispy sage leaves, heat oil or butter in a small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.
- Once duck is cooked to your liking, pull from the oven and pour the cider maple glaze over top. Scatter with the crispy sage leaves.
Notes
- You can substitute chicken thighs for the duck breasts if preferred.
- Save the rendered duck fat for roasting potatoes or vegetables.
- For best results, use ripe but firm plums that will hold their shape during roasting.
