Plum Ducky

...Cook for 5-7 minutes or until nearly cooked through. Turn duck skin side down again and continue to cook for 2 more minutes to crisp the skin. (Times may vary from stove to stove.) Use a small, sharp knife to cut through midpoint of the duck to check for doneness. Remove from pan and keep warm. Pour off all fat from the pan except for 2 Tbs. Add plums, wine, sugar and salt. Raise heat to high and cook until sauce is syrupy. Cut duck into slices at an angle and serve with couscous and sauce. Garnish with chopped walnuts (optional). Just ducky,dahling. Your guests will go quackers if not outright nutty! This dish is very rich and will serve 6-8.

Wines to match: Baco Noir, Pinot Noir, Cab-Merlot blends, Meritage, Bordeaux, Amarone, Cru Beaujolais, Nero d'Avola, Zinfandel.

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