Oh good chilly November morning to you lovelies!
It’s been a cold one here this weekend – my onesie
has officially come out of Summer hibernation. The fire place is turned on, tea is a’brewin’ and that’s right – footed/hooded pajamas are back in style. Or at least, back on my body.
Other things that are being broke out right now: Christmas trees (YES!), Winter-spiced craft beer, mittens with faces on them and preserved fruit.
Specifically, plum preserves.
This past Summer a good friend be-gifted to me a jar of golden plum preserves. He called them plum jam but the texture is much more like preserve than it is jam. In my opinion anyhow. But who am I to re-label something that he created? If creativity is in fact a part of the person who created it, the “jam” would thereby be a part of him. And people can identify however they want – I have no right to tell him who or what he is.
….Uhhh, I think my Women’s Studies degree may have run amok here. It’s fucking plums in a jar. Let it go Kristy.
Right. Plum preserves. Or jam. Or whatever. I was so excited and honored that he’d give me the gift of food – and not just any food, but food that was lovingly cared for and preserved – I didn’t want to open it. So I didn’t. I hoarded it away in the back of the bourbon-soaked cherry
cupboard. Until last night. And then, we had duck.
Pan Seared Duck Breast with Golden Plum Preserves
- 2 Duck Breasts.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Small Handful of Blackberries.
- 1/3 C of Golden Plum Preserves.
First things first, prepare your breasts. haha... Pat each one lightly to remove excess moisture. Now, taking a very sharp knife at about a 45 degree angle, lightly score the skin of each breast in a diamond pattern, taking care not to cut into the flesh. This will help the the fat release from the skin and crisp it up nicely. Season both sides generously with salt and pepper.
Place a cast-iron pan over medium-high heat.
Once hot, add the duck, skin-side down, and town down the heat to medium. Cook for 6 - 7 minutes, or until the skin is dark and crispy.*The excess fat will begin to cook off and you may need to *very carefully* spoon out some of that fat. Ducks have an enormous amount of fat under their skin to help keep them warm in the water and you don't wanna run the risk of too much fat in the pan and having it spark a grease fire. But save that fat! You can keep it in a jar in the fridge for about forever - and when you're ready, use it as an "oil" for your next batch of roasted potatoes
Flip and continue to cook for a further 3 - 6 minutes, depending on the size of your breasts (hehe), and how "done" you want the meat to be. I recommend medium rare which means an internal temperature of 125 degrees F.
Move the duck to a wire rack, cover with foil and let rest for 10 minutes.As the breasts rest (and let's face it, sometimes they need to), heat the preserves in a small saucepan over medium heat, stirring often to prevent burning. Once it's hot, plate up baby!
Gently and thinly slice the duck at an angle. Place on a plate and top with warm preserves and sprinkle with berries.