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

What's the ideal doneness for duck breast?

Medium rare (130-135°F) gives you a juicy, tender interior with crisp skin.

Can I make the sauce ahead of time?

Yes-plum sauce keeps well in the fridge for up to 5 days.

Sliced roasted duck breast with crispy skin arranged on a white plate, served alongside a pool of vibrant red berry sauce.

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.

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Prep Time 15

Total Time 45

Course: Dinner, Main Course, Meat

Cuisine: Modern, Modern Am

Calories: 520

Ingredients Equipment Method Nutrition

Ingredients

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

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

Make the Plum Sauce

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

Cook the Duck

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.
Flip the duck and cook the flesh side for 2-4 minutes, depending on thickness, for medium rare (internal temp: 130°F).
Rest on a board for 5-7 minutes before slicing.

Serve

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