- Duck Butcher (A knife specifically designed to butcher duck safely and efficiently)
- Digital Instant Read Thermometer (For precise cooking of the duck breasts)
- Stainless Steel Dutch Oven (Ideal for roasting or cooking duck breasts in the oven)
- Cast Iron Skillet (Perfect for searing and grilling plums)
- Mandoline Slicer (Useful for evenly slicing duck skin and vegetables)
- Kitchen Paper Towels (Essential for absorbing duck fat or cleaning up spills during cooking)
- Stainless Steel Serving Plate (For presenting the dish elegantly after preparation)
- Silicone Basting Brush (Useful for basting duck breasts with pan drippings)
- Digital Kitchen Scale (Can help measure ingredients precisely)
- Vintage Kitchenware Cookbook (Offers inspiration and alternative techniques that could be applied to this recipe, including various duck preparation methods
4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar
Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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