Plum-Glazed Duck Breasts

Plum-Glazed Duck Breasts
Photo by Scott Phillips


  • ¼ tsp. Chinese five-spice powder
  • 2 boneless, skin-on duck breast halves (about 1 lb. each)
  • 3 scallions, thinly sliced
  • ½ cup plum preserves
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. reduced-sodium soy sauce

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper. Heat a 12-i...

View full recipe at Fine Cooking


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