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Needham, MA & Brockton, MA

Plum Cherry Glazed Duck Breasts

Serves: 2
Preparation time: 10 minutes
Cooking time: 35 minutes

1 whole Pekin duck breast, cut into 2 cutlets
Salt and freshly ground black pepper to taste
1/2 cup Sarabeth's Plum Cherry Preserves
2 teaspoons soy sauce
1/4 teaspoon Chinese five spice seasoning
Chopped cilantro leaves, to garnish

  1. Trim excess fat from breasts and carefully score fat, not flesh, into small squares.
  2. Pat dry, then season with salt and pepper.
  3. Heat a large skillet over medium-high heat.
  4. Add breasts, skin side down, reduce heat to medium-low and slowly render the fat until only a thin, crisp layer of skin remains, about 20 minutes.
  5. Meanwhile, preheat oven to 350 degrees F.
  6. Blend Plum Cherry Preserves, soy sauce and Chinese five spice seasoning.
  7. Turn breasts over, carefully drain off all fat.
  8. Spoon 2 to 3 tablespoons of preserves mixture over each breast.
  9. Transfer pan to oven and cook for 8 to 9 minutes.
  10. Remove and let stand for 5 minutes, then serve along with any pan juices.
  11. If desired, you can cut breasts into crosswise slices before serving.
  12. Sprinkle on cilantro as a garnish.

Recipe courtesy of Sarabeth's Kitchen.

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