It wasn’t our wedding anniversary, nor his birthday, nor mine. Valentine’s Day won’t arrive for a couple of months. It was just a simple Wednesday, stuck in the middle of a frantic week with the usual extra-struggles after traveling for a while. But, I wanted a special dinner for us, just for the fun of it. Duck breast filets (maigret de canard sounds even better… ;-)) are very easy to prepare, although potentially intimidating if it’s your first time to cook them. A recent issue of Fine Cooking had a recipe with plum preserves to form a saucy glaze, perfect with the duck meat, that shines with a little sweetness and a little spice.
PLUM-GLAZED DUCK BREASTS
(from Fine Cooking magazine, October 2011)
2 boneless, skin-on duck breast halves
Kosher salt and black pepper
1/2 cup plum preserves
1 Tbs. soy sauce
1/4 tsp. Chinese five-spice powder
Pinch crushed red pepper flakes
Heat the oven to 425°F. Trim any excess skin and fat from the duck breast and, using a very sharp knife, score the skin and fat underneath in a 1-inch diamond pattern. Be careful not to cut all the way through the flesh, you want to just get the layer of fat underneath the skin to be exposed, so the fat renders more efficiently. Pat the duck dry and season with salt and pepper.
Heat an oven-proof skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains. It will take 8 to 10 minutes.
Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes. Remove the duck to a platter, pour most of the fat off the skillet, and return the filets to the pan, skin side up. Brush the preserves mixture over the breasts. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Heat the remaining plum mixture briefly, slice the duck diagonally and spoon the pan juice over.
ENJOY!
to print the recipe, click here
You won’t need much else to round out this meal. White rice and carrots with an agave nectar glaze were wonderful for us, next to the rich and flavorful duck. But the best part of this meal was the smile on Phil’s face when I said we were having maigret de canard for dinner… Sweet memories of Paris make any evening a special event!
ONE YEAR AGO: Holiday Double-Decker
TWO YEARS AGO: Tried and Tasty!
Bewitching Kitchen 
I love it Sally! Every now and then we throw a random date night into the middle of the week. We did this week in fact. It’s just nice to break up the monotony of the work week and the passing each other as we run the kids around to different places. I’m going to keep this duck recipe in my back pocket. I know it’s one we’d enjoy on a Wednesday night too. 🙂
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Hope you try it, it is delicious, and so simple!
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Absolutely beautiful! This is a surprisingly simple recipe, and the photograph is so gorgeous that I just called Michael over to the computer to see what you’d made. Lovely!
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Got the duck breasts at the new Whole Foods store in OKC, nice place, although one can easily go broke there…
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“It was just a simple Wednesday, stuck in the middle of a frantic week”
Perfect.
Love the plum glaze Sally!
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The hardest part of this recipe was finding the plum preserves, but one can substitute cherry preserves or some other type. I do think the plum is the best option, though.
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Oh, your hubby must know he is a lucky, lucky guy! When I have a frantic week, the special on our menu will be pizza take out LOL
what a nice recipe, Sally, loved it
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Believe me, we do have take out pizza sometimes, although lately we’ve been getting sushi instead.
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It is wonderful to do something special, make a lovely meal for no reason but ti enjoy it
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It does make an evening special, so it’s nice to have a recipe that comes together so quickly
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Beautiful, Sally. People don’t realize how simple duck breasts are to prepare and the plum sauce sounds delightful. What a special meal for two people. You are something else!
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Yes indeed, duck breasts, contrary to the full bird, is very forgiving to prepare. Render the fat well, and don’t over cook it. That’s pretty much it!
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Oh that looks wonderful!
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It was delicious, particularly the plum sauce on top… heaven!
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I love that sauce and this recipe looks totally approachable. I just have never bought duck, what a novice cook I am!! I’ll just have to find me some duck and give this a try!!
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Check Whole Foods – I got a package with two breasts, organic, excellent quality, and it wasn’t that expensive.
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Ok, now I’m really envious… can you believe we don’t have a “whole foods” here in Calgary yet?? I’d be tempted to open one if I had the money.. I’ll search the market this weekend, there has to be a vendor, I just haven’t looked to closely before.
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Every Wednesday is a reason to celebrate, Sally! We have homemade plum sauce that I think might work well with this..thanks for the recipe!
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Isn’t that true? Every day is indeed a reason to celebrate: we are healthy and happy together…
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Oh irresistible? Seriously, so savory and juicy and what a wonderful ful to celebrate any day or event. I love it!
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Would be great for company too, although it comes together so quickly you would have to sear the meat with the guests around… but still…
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I don’t know why I never cook duck at home. I need to change that! What a fantastic meal for how quickly this can be prepared.
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I am a bit insecure to roast a duck, although I’ve had some success with one or two recipes. But the maigret is a breeze to prepare, always works.
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What a special dinner for a weeknight! Believe it or not, I’ve never made duck before except in a cooking class! I don’t know why after seeing this! Love the sauce!
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Simple and lovely! What a wonderful recipe.
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This looks wonderful, Sally, and do-able. One of these days I’m going to wander down to Chinatown and buy duck breasts. Thank you.
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It is funny that I love duck breast and order it out all the time but I don’t cook it at home. This recipe sounds delicious.
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I have a couple ducks in the freezer. One set of breasts will get this treatment. Thanks for the recipe.
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Sally, I am dying for duck breasts! This recipe sounds just right. Friends of ours made duck for Thanksgiving and I would love to try this one. Thanks.
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Sometimes taking an evening on a day that is insignificant feels the most special.
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I haven’t cooked duck in ages and your meal has inspired me.
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I’m sorry…I didn’t complete what I wanted to say. The duck breast was delicious and so easy. Thanks for the inspiration for a meal that not only looked but tasted special.
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