Black-Pepper-Roasted Duck Breasts with Grilled Plums

Name: Black-Pepper-Roasted Duck Breasts with Grilled Plums
Ingredients: 4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat; 4 teaspoons chopped fresh thyme, divided; 2 teaspoons freshly ground black pepper, divided; 1 1/2 teaspoons salt, divided; 6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon sugar; Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

Black-Pepper-Roasted Duck Breasts with Grilled Plums was pinched from <a href="http://www.epicurious.com/recipes/food/views/black-pepper-roasted-duck-breasts-with-grilled-plums-242508?" target="_blank">www.epicurious.com.</a>

"The intense flavor of grilled plums is delicious with roasted duck...."

INGREDIENTS

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4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat

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4 teaspoons chopped fresh thyme, divided

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2 teaspoons freshly ground black pepper, divided

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1 1/2 teaspoons salt, divided

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6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted

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1 tablespoon extra-virgin olive oil

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1/2 teaspoon sugar

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Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

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