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CHEF JEFF -- ONE BYTE AT A TIME: Duck Breasts with Ginger Plum Sauce

With waterfowl season just around the corner, many cooks are looking for recipes for new ways to cook ducks and geese. Here's one that is sure to elevate any dinner.

chef jeff

With waterfowl season just around the corner, many cooks are looking for recipes for new ways to cook ducks and geese. Here's one that is sure to elevate any dinner.

Duck Breasts with Ginger Plum Sauce

2 duck breasts (with skin)

½ teaspoon salt

¼ teaspoon freshly ground pepper

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1 1-inch piece ginger root, peeled, minced

1 shallot, minced

2 cloves garlic, minced

¼ cup dry white wine or rice wine or chicken broth

2 ripe red plums, pitted, diced

Score skin of each duck breast in a crosshatch pattern with a knife. Season with salt and pepper. Heat a heavy skillet over high heat; add duck, skin side down. Cook until skin is golden brown, about 5 minutes. Turn duck; reduce heat to medium. Cook to desired doneness, or about 5 minutes for medium-rare. Remove to a cutting board to rest.

Drain all but 1 tablespoon of fat from skillet. Add ginger and shallot; cook stirring, until fragrant. Add garlic; cook, stirring, 1 minute. Add wine; cook, stirring and scraping up any browned bits, until reduced by half. Add plums; cook to blend flavors, 1 to 2 minutes. Slice duck thinly on diagonal; transfer to plates. Top with plum sauce.

Yield: Serves 4.

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Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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