Duck With Roasted Plums And Orange Relish Recipe

Name: Duck With Roasted Plums And Orange Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seared Duck Breast and Dry Rub; 4 duck breasts; 1 tablespoon black pepper; zest of 1 orange; 2 teaspoons crushed juniper berries; 1/3 cup chopped parsley, about 1/2 bunch; 1 tablespoon thyme leaves; 1 teaspoon coarse sea salt; 1/2 cup port; 1 tablespoon butter; Roasted Plums; 4 large plums, halved and pits removed; 2 tablespoons sugar; 2 sprigs rosemary; 1 tablespoon olive oil; pinch salt; Roasted Celeriac; 4 small bulbs celeriac; 2 tablespoons duck fat (reserved from rendering duck breasts) or olive oil; 1 tablespoon butter; 2 sprigs thyme; salt and pepper to taste; Orange Relish; 1 large orange; 3 tablespoons sugar; 2 tablespoons white wine vinegar; salt and pepper to taste; Frisee Salad; 1 head frisee, washed well and dark, tough outer leaves trimmed; 1/4 cup walnuts, toasted and roughly chopped

Servings: persons

Seared Duck Breast and Dry Rub
4 duck breasts
1 tablespoon black pepper
zest of 1 orange
2 teaspoons crushed juniper berries
1/3 cup chopped parsley, about 1/2 bunch
1 tablespoon thyme leaves
1 teaspoon coarse sea salt
1/2 cup port
1 tablespoon butter
Roasted Plums
4 large plums, halved and pits removed
2 tablespoons sugar
2 sprigs rosemary
1 tablespoon olive oil
pinch salt
Roasted Celeriac
4 small bulbs celeriac
2 tablespoons duck fat (reserved from rendering duck breasts) or olive oil
1 tablespoon butter
2 sprigs thyme
salt and pepper to taste
Orange Relish
1 large orange
3 tablespoons sugar
2 tablespoons white wine vinegar
salt and pepper to taste
Frisee Salad
1 head frisee, washed well and dark, tough outer leaves trimmed
1/4 cup walnuts, toasted and roughly chopped
1 small shallot, finely minced
2 tablespoons red wine vinegar
4 tablespoons olive oil

1
Seared Duck Breast and Dry Rub
2
1. Score skin side.
3
2. Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of duck breasts. Marinate for 30 minutes.
4
3. Preheat oven to 400. Let breasts stand at room temp for 10 min.
5
4.Season flesh side with coarse sea salt. Place duck skin side down in a large cold pan and cook over medium heat until skin becomes crispy.
6
5. Drain excess fat as needed; reserve 2 tbsp of duck fat for celeriac. Finnish cooking in oven.
7
Roasted Plums
8
1. Preheat oven to 400. Roast Plums
9
3. Deglaze plum roasting pan with port and bring to simmer, reducing volume by half.
10
4. Swirl in butter off heat and season sauce to taste with salt and pepper.
11
Roasted Celeriac
12
1. Cube celeriac into large bite sized pieces.
13
2. Heat duck fat in skillet.
14
3. Sear celeriac until light golden on all sides; add butter and thyme sprigs. Roast until golden and insides are tender, 20 min.
15
Orange Relish
16
1. Peel orange, avoiding white pith. Blanch peels briefly in boiling water; drain and chop roughly.
17
2. Trim off and discard white pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot.
18
3. Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.
19
Frisee Salad

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Seared Duck Breast and Dry Rub, 4 duck breasts, 1 tablespoon black pepper, zest of 1 orange, and more.

Yes, Duck With Roasted Plums And Orange Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Duck With Roasted Plums And Orange Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions