Spice-Rubbed Duck Breasts With Plum Sauce

1. 1

   Make the rub: in a bowl, combine all the rub ingredients; set aside.

2. 2

   Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of 1/4 inch.

3. 3

   Score the skin in a diamond pattern.

4. 4

   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.

5. 5

   Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.

6. 6

   Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.

7. 7

   Let the sauce cool to room temperature before serving.

8. 8

   Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160u00b0, 11-13 minutes, turning once halfway through the grilling time.

9. 9

   The juices should be slightly pink, the skin golden brown and crisp.

10. 10

    Remove from the grill and let rest 3-4 minutes.

11. 11

    Slice thinly on the bias and serve warm with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.