Tom Saaristo Pan Sautéed Duck Breasts w. Plum & Onion Marmalade

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Pan Sautéed Duck Breasts w. Plum & Onion Marmalade

Ingredients

For the marmalade:
1 tablespoon vegetable oil
1/2 cup finely diced red onion
1 small garlic clove, minced
2 large plums, pitted, cut into 1/3 inch dice
2 tablespoons light brown sugar
1/4 cup balsamic vinegar
1/3 cup stock
coarse salt
freshly ground black pepper

For the duck breasts:
1 teaspoon vegetable oil
1 teaspoon unsalted butter
2 whole boneless skinless duck breasts, split, trimmed of visible fat
coarse salt
freshly ground black pepper

For serving:
Wild rice

Method

For the marmalade:
Heat oil in a skillet over medium - high heat. Add onion and garlic. Cook until onion is softened, stirring often, about 4 minutes.

Stir in plums; cook until softened, about 3 minutes. Add remaining ingredients, stir well. Simmer until thickened and the consistency of marmalade, about 4 minutes. Adjust seasoning. Can be made a day ahead, cover and refrigerate. Gently heat before serving, adding stock or water of mixture is too thick.

For the duck breasts:
In a skillet, heat oil and butter together over medium - high heat. Season duck with salt and pepper, add to hot skillet. Cook until well - browned, 3 to 4 minutes. Turn duck oven, brown other side and cook to desired doneness, about 4 minutes more for medium rare. Transfer to a warm platter; tent with foil, let rest 10 minutes.

To serve, cut breasts across the grain into 1/2 inch slices. Arrange on warmed dinner plates. Pour any accumulated juice from platter into marmalade. Stir well, adjust seasoning. Spoon warm marmalade around each portion of sliced duck, reserving a small dollop for top. Serve with wild rice.