Ingredients
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.