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.