Exclusive Recipe: Roasted Duck Breast With Peppered Plum Sauce

An exclusive look at the delish duck recipe created for Fiddlehead 2010 Lollapalooza Pinot Noir by Babette’s Kitchen.

Roasted Duck Breast With Peppered Plum Sauce

Courtesy of Babette’s Kitchen



  • 3 tablespoons olive oil
  • 4 firm Pluot plums (or any other tart plum; about 1 pound)
  • 1/2 cup honey
  • 1 cup Fiddlehead Pinot Noir
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg


  • 4 boneless duck breasts defrosted (skin on, if possible)
  • 1/4 cup honey mustard
  • freshly ground black pepper
  • 1 lemon, thinly sliced, for garnish


Preheat oven to 450 F.

Sauce: Slice 4 plums (skin on) into 1/2 inch slices (reserve 1 sliced plum). Sauté 3 sliced plums over medium-high heat for 2-4 minutes (until plums begin to soften). Stir and continue to cook until mixture begins to thicken (about 4-6 minutes) then stir in remaining sliced plum and remove from heat.

Duck: Lightly brush entire duck breast with mustard and ground black pepper. Place breasts, skin side up, on a cookie sheet with sides in the oven. Roast breasts for 8-10 minutes, without turning (internal temperature 150-160F). Let breasts rest 5 minutes before slicing. Heat sauce and place on a serving platter. Slice duck breasts and arrange over the plum sauce. Garnish with sliced lemon and serve with fresh sweet corn, sautéed spinach and a salad.

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