Duck with Plum Sauce

Crispy-skinned duck breast seasoned with garam masala and seared to medium rare, paired with a jammy plum sauce that brings sweetness, spice, and tang to every bite.

Why You'll Love Duck with Plum Sauce

The duck's rich flavor meets a punchy, homemade plum sauce-sweet, sour, and aromatic. It's a restaurant-worthy dish with minimal ingredients and max payoff.

Tips and Tricks

• Start the duck in a cold pan-this helps render the fat and crisp the skin evenly.
• Save the rendered duck fat for roasted potatoes or vegetables.

Variations

• Swap plums for cherries or apricots depending on the season.
• Add a splash of port or red wine to the sauce for deeper flavor.

Substitutions

• No garam masala? Use Chinese five spice or a mix of cinnamon, coriander, and cumin.
• Use store-bought plum sauce in a pinch, but reduce it slightly on the stove for extra body.

Best served with

• Roasted fingerling potatoes
• Sautéed greens or wilted spinach
• Steamed jasmine rice

How to Store Leftovers

• Store duck and sauce separately in airtight containers. Duck will keep for up to 3 days in the fridge. Reheat gently in a skillet or low oven to preserve texture.

Common Questions

Duck with Plum Sauce

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Crispy-skinned duck breast seasoned with garam masala and seared to medium rare, paired with a jammy plum sauce that brings sweetness, spice, and tang to every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 1

Course: Dinner, Main Course, Meat

Cuisine: Modern, Modern Am

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 Duck Breast
• 1 teaspoon Garam Masala
• 1 tablespoon Kosher Salt

For the Plum Sauce

• 3 Black Plums chopped
• 2 tablespoon Honey
• 2 tablespoon Rice Wine Vinegar
• 1 teaspoon Soy Sauce
• 1 teaspoon Fresh Ginger grated
• 1 Garlic Clove minced
• 1 tablespoon Water
• Black Pepper to taste

Equipment

• Cast iron skillet
• Small saucepan
• Tongs
• Sharp Knife

Method

 

Score and Season the Duck

1. Pat duck breast dry. Using a sharp knife, score the fat in a crosshatch pattern without cutting into the meat.
2. Season generously with kosher salt and garam masala. Let sit at room temperature for 20 minutes.

Make the Plum Sauce

1. In a small saucepan, combine chopped plums, honey, vinegar, soy sauce, ginger, garlic, water, and a pinch of pepper.
2. Bring to a simmer over medium heat and cook until the plums break down and the sauce thickens (10-12 minutes).
3. Taste and adjust with more honey or vinegar as needed. Keep warm.

Cook the Duck

1. Place the duck breast skin side down in a cold cast iron skillet. Turn heat to medium and let the fat render slowly, about 8-10 minutes, until the skin is deep golden and crispy.
2. Flip the duck and cook the flesh side for 2-4 minutes, depending on thickness, for medium rare (internal temp: 130°F).
3. Rest on a board for 5-7 minutes before slicing.

Serve

1. Slice duck thinly against the grain. Plate with a generous spoon of plum sauce. Finish with flaky salt if desired.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 48gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 174mgSodium: 7446mgPotassium: 974mgFiber: 3gSugar: 54gVitamin A: 803IUVitamin C: 34mgCalcium: 35mgIron: 11mg

Notes

Storage: the plum sauce keeps in an airtight container in the fridge for about a week and reheats gently on the stove. Duck breast is best sliced and served right away, it loses its crisp skin and can overcook if you try to reheat it later.

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