Pan Roasted Duck Breasts With Roasted Honey Plums

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons honey
• 8 ripe black plums, halved, pitted
• 2 fresh rosemary sprigs
• 1 cup ruby port
• 1 tablespoon butter
• 4 muscovy duck breasts

Recipe

• 1 heat honey in heavy large skillet over medium heat until bubbles form.
• 2 add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
• 3 turn plums over. tuck rosemary sprigs between plums.
• 4 cook 3 minutes.
• 5 transfer plums to a plate. add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
• 6 mix in butter. season to taste with salt and pepper.
• 7 return plums to skillet. (can be prepared 4 hours ahead, letting stand at room temperature.).
• 8 using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
• 9 sprinkle duck with salt and pepper.
• 10 place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
• 11 turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
• 12 transfer duck to plate; tent with foil to keep warm. let rest 5 minutes.
• 13 rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
• 14 garnish with plum halves; spoon sauce over duck and serve.