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Black-Pepper-Roasted Duck Breasts with Grilled Plums

Black-Pepper-Roasted Duck Breasts with Grilled Plums

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant pepper-roasted duck breast with grilled plums is a sophisticated choice for those seeking a high-protein, diabetes-friendly meal. The rich, savoury flavour of the Muscovy duck is beautifully balanced by the natural sweetness of charred purple plums, which are grilled until just tender. Seasoned with aromatic fresh thyme and a generous amount of cracked black pepper, this dish offers a wonderful depth of flavour without the need for heavy sauces or added fats.

Perfect for a light summer dinner or a healthy weekend treat, this recipe focuses on simple, quality ingredients. By scoring the skin and rendering the fat, you achieve a delicious crunch that complements the succulent meat. Serve alongside a fresh green salad or some steamed seasonal greens for a complete, nutritionally balanced meal that feels truly indulgent.

Ingredients for Black-Pepper-Roasted Duck Breasts with Grilled Plums

4 12-to 400g 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 כף שמן זית כתית מעולה
1/2 teaspoons sugar
Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavoured. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

How to make Black-Pepper-Roasted Duck Breasts with Grilled Plums

Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.

Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoons 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.

Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.