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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: Modern, Modern Am
Ingredients Equipment Method Notes

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
  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, either overnight uncovered in the fridge or right before it goes into the pan. Let it sit at room temperature for 20 minutes before cooking.
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. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
Serve
  1. Slice duck thinly against the grain. Plate with a generous spoon of plum sauce. Finish with flaky salt if desired.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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