Pan Roasted Duck Breasts With Roasted Honey Plums

1. 1

   Heat honey in heavy large skillet over medium heat until bubbles form.

2. 2

   Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.

3. 3

   Turn plums over. Tuck rosemary sprigs between plums.

4. 4

   Cook 3 minutes.

5. 5

   Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.

6. 6

   Mix in butter. Season to taste with salt and pepper.

7. 7

   Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).

8. 8

   Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.

9. 9

   Sprinkle duck with salt and pepper.

10. 10

    Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.

11. 11

    Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.

12. 12

    Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.

13. 13

    Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.

14. 14

    Garnish with plum halves; spoon sauce over duck and serve.

* Per serving · 4 servings · Values may vary.