Name: Black-Pepper-Roasted Duck Breasts with Grilled Plums
Yield: Makes 6 servings
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.

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Black-Pepper-Roasted Duck Breasts with Grilled PlumsCoral von Zumwalt

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

What to drink:

A Malbec would be a great pairing for the duck. The Argentinean red wine has enough structure to stand up to the tannins in the plums. We like the fruity, floral Alamos 2006 Malbec ($14).

Recipe notes

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