David and Nicole's Recipes

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Duck Breasts with Plum Persimmon Sauce

  • 2 tbsp peanut oil
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1 banana pepper, seeded, minced
  • 1" ginger, minced
  • 2 tsp curry powder
  • pinch of cinnamon
  • 1/2 tsp chinese 5 spice powder
  • 2 purple plums, pitted, minced
  • 2 sweet persimmons, minced (if you can't find them just use 2 more plums)
  • 2 tbsp honey
  • 1 1/2  tbsp soy sauce
  • juice of half a lime
  • 1 tbsp brown sugar
  • 2 duck breasts, skin on
  • coarse salt and cracked pepper
  1. Heat the oil in a medium saucepan.  Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon.  Saute 2 minutes.
  2. Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar.  Cook on low for 30 minutes.
  3. Puree in the food processor.  Set aside.  Reserve 1/2 cup of the sauce.
  4. Heat a large skillet on high heat.  Score the duck skin in a diamond pattern.
  5. Season the duck well with salt and pepper on both sides. 
  6. Lay the duck, skin side down in the hot skillet.  Cook 5 minutes on the first side until the fat is nice and crispy.  Flip and baste with the reserved 1/2 cup of sauce.  Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
  7. Serve with the remaining sauce.

Category: Meat, Poultry

Tagged: , , ,

One Response

  1. nicole says:

    Delicious

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May 2012
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