Braden Family Cookbook

Chuck Braden

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Pan Seared Duck Breast with Plum Sauce


2 boneless duck breasts
2 cloves garlic, chopped
1/2 small onion, chopped
1/2 cup Chinese plum sauce
1/4 cup sweet vermouth
1/2 cup chicken broth or stock
salt and pepper


Score skin on duck breasts and season with salt and pepper. Place the breasts skin side down in a very hot sauté pan over high heat. Immediately lower the heat to medium and cook until skin is well-browned (about 5-6 mins.). Turn the breasts over and cook for 3-5 mins. Outside should be nicely browned and inside should still be rare.


Remove the breasts from the pan and pour off any excess fat leaving only 2-3 tablespoons. Sauté garlic and onions in the pan with remaining duck fat stirring constantly. Just as the garlic begins to brown add the vermouth and stir to deglaze the pan. Add the chicken broth and the  Plum  Sauce. Stirring occasionally, boil until the sauce is thick enough to coat the duck. Slice the duck breasts and place one on each serving plate. Pour the sauce over and around the duck. Makes 2 servings.