Black-Pepper-Roasted Duck Breasts with Grilled Plums

Black-Pepper-Roasted Duck Breasts with Grilled Plums
Photo by Coral von Zumwalt


  • Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at
  • 4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon sugar
  • 6 firm but ripe Santa Rosa plums or other purple plums
  • 4 teaspoons fresh thyme
  • + 1 more ingredients
    • 2 teaspoons freshly ground black pepper

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). Toss pl...

View full recipe at Epicurious


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