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Seared Duck Breasts with Plums & Garam Masala Dinner Recipe

This elegant dinner recipe features succulent seared duck breasts paired with a sweet-spiced chutney-like sauce of plums, garam masala, and balsamic vinegar.
Perfectly balanced with the richness of the duck, this dish makes a memorable centerpiece for any dinner gathering.
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Cook Time 35 minutes
Marinating Time 30 minutes
Course Dinner
Cuisine Fusion, Indian-Inspired
Servings 4

Equipment

  • Large skillet
  • Instant-read thermometer

Ingredients
  

  • 2 pounds boneless duck breasts 4 large breast halves
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground allspice
  • 1 cup diced pitted plums
  • 2 tablespoons dry rosé or dry white wine
  • 1 bay leaf
  • Good-quality balsamic vinegar to taste
  • Handful of chopped fresh basil leaves

Instructions
 

  • Score the Duck Breasts: With a sharp knife, carefully score the skin of each duck breast in a crisscross pattern, spacing the cuts about ½ inch apart. Avoid cutting all the way through the fat into the meat.
  • Season and Marinate: Combine the garam masala, salt, pepper, and allspice in a small bowl. Rub this mixture evenly over the duck breasts, covering all sides. Wrap the breasts loosely in plastic wrap and let them marinate at room temperature for 30 minutes.
  • Preheat Your Oven: Set your oven to 350°F to prepare for finishing the duck.
  • Sear the Duck Skin: Heat a large skillet over medium heat. Place the duck breasts in the skillet, skin-side down. Cook for 4–5 minutes until most of the fat has rendered out and the skin becomes deeply golden and crisp. Flip the breasts over and sear the flesh side briefly for about 1 minute.
  • Start the Sauce: Drain off most of the rendered fat from the skillet, leaving just a thin coating. Add the diced plums (or cherries, if using), the wine, and the bay leaf to the pan. Turn the duck breasts skin-side up again, and transfer the skillet to the preheated oven.
  • Cook to Temperature: Roast the duck breasts in the oven for 3–5 minutes, or until the internal temperature reaches 125°F when measured with an instant-read thermometer. This will yield medium-rare doneness.
  • Rest the Duck: Remove the duck breasts from the skillet and transfer them to a cutting board. Let the meat rest for 5 minutes to allow the juices to redistribute.
  • Finish the Sauce: Place the skillet back on medium-high heat. Let the plums and pan juices simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Add a drizzle of balsamic vinegar and toss in the chopped fresh basil leaves for added flavor.
  • Slice and Serve: Thinly slice the duck breasts and arrange them on a serving platter. Spoon the warm plum sauce over the duck slices and serve immediately.

Notes

  • Duck breasts are best served medium rare; ensure the internal temperature reaches 125°F.
  • Rendered duck fat can be stored in the fridge for up to 3 months for use in sautéing vegetables or cooking meat.
  • If plums are unavailable, sweet cherries make an excellent substitution.
Keyword dinner recipe, duck dinner recipe, garam masala recipes, plum sauce recipe, seared duck recipe
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