- 4 Duck Breasts
- 4 teaspoons chopped fresh thyme, divided
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sugar (more if plums are sour)
Make the grilled plums
Preheat grill to medium high, or use a cast-iron grill pan on your stove top. Toss plum halves, olive oil, sugar, 1 teaspoon thyme, 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
Cook the Duck
Follow our step-by-step guide for preparing Seared Duck Breasts.
To serve
Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.
