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Duck, Duck, Goose....

Posted Mar 22 2010 7:00pm
Some people are inspired by art.

Some people are inspired by brilliance.

Some people are inspired by a challenge.

I have been inspired! It was not by art, not by brilliance, and not by a challenge.


I walked into the grocery store with my list and was stopped dead in my tracks by the sight of a luscious display of fresh, organic Black Plums. My mind instantly popped out a recipe, and my grocery list was momentarily forgotten. I emerged from the store sheepishly clutching a much larger bag and bill than originally intended, but triumphantly planning our next meal.

Pan-Seared Duck Breast with Black Plum Balsamic Reduction

- 1 Duck Breast, skin on one side
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 medium Red Onion, chopped
- 3 Black Plums, pitted and cut into 8ths
- 1/4 cup Low Sodium Chicken Stock
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Prune Butter (or Plum Preserves)
- 1 teaspoon GF Worcestershire Sauce (Lea and Perrins is safe, but in the US only- sorry to my Canadian readers!)
- pinch of Salt

Preheat the oven to 350 degrees.
Prepare the duck by patting dry and scoring the meat on the skin side with four 1/4" deep slices on a 45 degree angle.
Heat a non-stick skillet over high heat.
Cook the duck skin side down 4-5 minutes until skin is brown and crispy and fat has significantly rendered down.
Turn over and continue cooking, skin side up, 2 minutes.
Place duck, skin side up, on a foil lined baking sheet. Bake in 350 degree oven for 6 minutes.
While the duck cooks, saute red onion in the remaining duck fat over medium heat until soft.
Add plums and continue to cook until lightly browned.
Add the remaining ingredients and allow to reduce slightly.
Remove from heat.
Allow to sit about 3 minutes before slicing, on an angle, into 1/4" thick slices.
Serves 2.

As accompaniments to our main course, I served Steamed Garlic Kale (Locally Grown), Baked Sweet Potatoes (Locally Grown), and Vegan Herb Drop Biscuits.

The last time GF Guy had duck was on our honeymoon. I had never had it. 
Our thoughts:
HOLY YUMMINESS!!!!!!!!!!! This elegant meal had amazing flavor and was surprisingly simple to create! I can not recommend this dish strongly enough. This is one recipe that is sure to impress any dinner guest.... even a Mother-in-Law!!!!!!!

What is the most adventurous meal you have ever created?
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