Best 6 Spice Rubbed Duck Breasts With Plum Sauce Recipes

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Indulge in the tantalizing flavors of spice-rubbed duck breasts, expertly paired with a luscious plum sauce, in this delectable recipe. The duck breasts are coated in a fragrant blend of spices, creating a savory crust that locks in the tender and juicy meat. The accompanying plum sauce adds a sweet and tangy contrast, complementing the richness of the duck. This main course is perfect for a special occasion dinner, offering an unforgettable culinary experience. Additionally, the article features a collection of delectable recipes that explore various cuisines and cooking techniques. From the aromatic flavors of Thai green curry to the classic comfort of beef stew, these recipes promise to satisfy your cravings and transport your taste buds on a culinary adventure.

Here are our top 6 tried and tested recipes!

SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE



Slow-roasted duck breast with plum sauce image

Recipe for duck breast with aromatic plum sauce with cinnamon, star anise, and cardamom. The duck is pan-fried, then roasted in the oven at low temperature.

Provided by Aleksandra

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

1 large duck breast about (450g/16 oz)
¼ cup red wine
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon plum jam (or red/black currant, cranberry, lingonberry jam)
2 tablespoons soy sauce
1 cinnamon stick
1 star anise
6 cardamom capsules (lightly crushed)
a big pinch of ground black pepper
4 plums
½ cup rice
cilantro and sesame seeds (optional, as garnish)

Steps:

  • Score the skin: Using a sharp knife, score the skin in a cross-hatch pattern (try not to cut the meat).
  • Marinate the meat: overnight or longer, max. for 2 days. Prepare a small pot - the meat should be almost completely submerged in the marinade, you can also use a thick ziplock bag. Whisk the ingredients for the marinade (red wine, honey, soy sauce, vinegar, jam, and spices), bring them to boil then leave to cool. Add the duck breast, skin-side up, cover, and put in the fridge.
  • On the second day: Preheat the oven to 212°F / 100°C.
  • Sear the meat: it's best to use an oven-proof pan but if you don't have such pan, just use a regular skillet then transfer the meat to a small baking dish.Remove the meat from the marinade, pat dry thoroughly with paper towels. Place in a cold (!) pan, skin-side down. Turn on medium-low heat and cook for a couple of minutes or until the skin is browned and the fat rendered. Don't cook it over too high heat, the fat needs to be rendered slowly. It's good to weigh the meat down so that the skin that be browned uniformly - you can place a loaf pan on top of the meat and put an olive oil bottle on top to weigh it down. Turn the breast on the other side and cook briefly, until the meat is browned. Leave a tablespoon of fat in the pan and discard the rest.
  • Bake: Place the duck breast in a small baking dish (I used a 20 cm/8-inch oven-safe pan). Pour in the marinade. Cut the plums in half, remove the stones, arrange them around the meat. Place the dish in the oven.
  • Bake in a preheated oven for about 55-60 minutes or less, to your desired doneness. After this time the duck should be around 150°F (66°C). It should come to the 'well-done' temperature (160°F/71°C) while resting. If you prefer your duck breast medium, bake it for about 45 minutes, to 60°C / 140°F. Medium-rare is 52°C / 125 °F . The baking time will depend on how long you've seared the meat in the pan and how big your duck breast is (it's best to use a grill thermometer to measure the temperature!*).It's important to cook the meat to a temperature and not to time, you can measure internal temperature with an instant thermometer (stick it into the thickest part of the meat). Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Remember that after removing the meat from the oven, its internal temperature will continue to rise.
  • Remove the dish from the oven. Transfer the meat to a plate, cover it tightly with aluminum foil, and leave to rest for 5-10 minutes.
  • Prepare the sauce: If the plums are very soft, remove them from the sauce, but leave harder fruits in (very soft plums will fall apart completely while reducing the sauce). Cook the sauce for about 5 minutes over medium heat until thickened. Discard cardamom capsules, star anise, and cinnamon stick.
  • Serve: Cut the duck breast into thin slices against the grain*, pour the sauce over, serve with cooked rice and roasted plums. Optionally, sprinkle with coriander leaves and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 621 kcal, ServingSize 1 serving

ROAST SPICED DUCK WITH PLUMS



Roast spiced duck with plums image

If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 3h

Number Of Ingredients 9

1 star anise
2 tbsp coriander seeds
4 tbsp muscovado sugar
2 ½kg whole duck
1 tsp olive oil
6 plums , halved and stoned
3 bay leaves
75ml red wine vinegar
300ml chicken stock

Steps:

  • Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
  • Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
  • Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

Nutrition Facts : Calories 762 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.9 milligram of sodium

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Breast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 serving

Number Of Ingredients 9

10 ounces boneless duck breast with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
4 ounces sesame oil
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
  • Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

Steps:

  • Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
  • Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE



Spice-Rubbed Duck Breasts With Plum Sauce image

Number Of Ingredients 14

FOR THE RUB:
1 teaspoon dried thyme
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon mace
4 boneless Muscovy ducks breast halves, 7 to 8 ounces each and about 1/2 inch thick
FOR THE PLUM SAUCE:
1 cup plum jam or plum preserves
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1/8 teaspoon Asian sesame oil
pinch ground cloves

Steps:

  • TO MAKE THE RUB: In a small bowl combine the rub ingredients.Use a sharp knife to trim any excess fat from the duck breasts if the skin is very fat, trim it to a thickness of 1/4 inch. Score the skin in a diamond pattern. Coat both sides of the breasts evenly with the rub, cover with plastic wrap, and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.TO MAKE THE PLUM SAUCE: In a small sauce pan over medium heat, stir the plum jam until liquefied and bubbling, 3 to 4 minutes. Add the remaining sauce ingredients and cook, whisking frequently until smooth, about 2 minutes more. Allow the sauce to cool to room temperature before serving.Grill the breasts, skin side down, over Direct Low heat, until the internal temperature reaches 160°F, 11 to 13 minutes, turning once halfway through grilling time. The juices should be slightly pink, the skin golden brown and crisp. Remove from the grill and allow to rest for 3 to 4 minutes. Slice thinly on the bias and serve with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

ROASTED DUCK BREAST WITH PLUM SAUCE



Roasted duck breast with plum sauce image

This easy yet impressive recipe makes a stylish main course for a special occasion

Provided by James Martin

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

2 duck breasts
1 thyme sprig
1 star anise
25g butter
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock

Steps:

  • For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
  • Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
  • When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
  • To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium

Tips:

  • Choose the Right Duck Breasts: Select high-quality duck breasts with a good amount of fat, as this will help keep them moist during cooking.
  • Score the Duck Skin: Use a sharp knife to score the skin of the duck breasts in a criss-cross pattern. This will help the spice rub penetrate the meat and create crispy skin.
  • Make the Spice Rub Ahead of Time: The spice rub can be made up to 24 hours in advance, allowing the flavors to meld together.
  • Cook the Duck Breasts Over Medium Heat: Cooking the duck breasts over medium heat will help to render the fat and cook the meat evenly without burning it.
  • Let the Duck Breasts Rest: After cooking, let the duck breasts rest for a few minutes before slicing and serving. This will help the juices redistribute and keep the meat tender.
  • Pair the Duck Breasts with a Simple Salad or Roasted Vegetables: Duck breasts pair well with a variety of simple sides, such as a fresh salad or roasted vegetables.

Conclusion:

Spice-rubbed duck breasts with plum sauce is a delicious and elegant dish that is perfect for a special occasion. By following the tips above, you can ensure that your duck breasts are cooked to perfection and that the plum sauce is rich and flavorful. Serve the duck breasts with a simple salad or roasted vegetables for a complete meal that your guests will love.

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