Seared Duck Breast and Different Sauces

Ingredients for 4:
4 - 6 ounces boneless duck breasts( they may come as 1 whole butterflied breast. Slice down the middle for 2 breasts)
salt and peppe

Plum Sauce:
1 tablespoon duck fat
6 plums, pitted, skin left on
1/4 cup white balsamic vinegar
2 tablespoons brown sugar
1/2 cup wine(red or white- whatever you have opened in your fridge)
salt and pepper

Heat duck fat in frying pan, add plums and cook on medium for about 3 minutes. Add vinegar, sugar and wine and simmer for 10 minutes until plums are soft. Season with salt and pepper.

Passion Fruit Reduction:
1 tablespoon duck fat
3-4 passion fruits, juiced with seeds
1/4 cup white balsamic vinegar
1 tablespoon sugar
1/2 cup white wine
fresh pepper

Heat duck fat in frying pan. Add passion fruit juice, seeds, vinegar, sugar and wine. Reduce to half over medium high heat (about 4-6 minutes)

Balsamic Pomegranate Reduction:
1 tablespoon duck fat
juice and perils from 2 pomegranates
1/2 cup brown sugar
1 cup balsamic vinegar

Heat duck fat in frying pan. Add juice and perils from pomegranates, sugar and vinegar. Cook over medium high heat until reduced by half (about 4-6 minutes)


To prepare duck, lay breasts flat on a cutting board, skin side up. With a meat tenderizer,lay a piece of plastic film on top of duck and beat breasts a few times. The same should be done on the other side of breasts. Score 4 (1/4inch) slits across duck skin at a 45 degree angle (as per picture bellow). Sprinkle salt and pepper all over breasts.
Heat a heavy bottomed or cast iron frying pan. When pan is hot, add duck breasts, skin side down. Duck will plump up and you will have a lot of grease. Cook skin side down for 6-8 minutes or until skin is brown and crispy. Flip breasts and cook for 3-4 minutes. Remove from pan and set on cutting board to rest covered with foil for 8-10 minutes. Slice and serve with favorite sauce. Save duck fat from pan to roast veggies or cool and freeze for later use.