Braden Family Cookbook
Pan Seared Duck Breast with Plum Sauce
2 boneless duck breasts
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.