Cider Glazed Duck and Roasted Plums
Recipe Type: Main
Serves: 4 to 6 servings
An elegant tasting meal with simple preparations, seared duck dish with roasted plums, crispy sage and a cider maple glaze.
  • 4-6 duck breasts, skin on.
  • salt
  • pepper
  • 12 oz bottle hard apple cider
  • 1 cup chicken stock
  • 1 tsp peppercorns ( optional)
  • 2 bay leaves
  • 1 tablespoon maple syrup
  • 16 plums
  • handful of sage leaves
  1. Pre heat oven to 350F.
  2. Place the apple cider, stock, bay leaves and peppercorns in a small pot on the stove. Bring to a boil, then turn heat down to medium, or to where it continues to simmer gently, uncovered. Reduce to ¼ of a cup, then stir in maple syrup.
  3. Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about ¾ inch apart. ( see photo).
  4. Generously season both sides with salt and pepper.
  5. Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).
  6. Once the skillet is hot, place the duck skin side down and let them sear. After 2-3 minutes, give the pan a shake to loosen the duck and turn heat to medium. Continue cooking for 15 minutes on the skin side.
  7. Drain the fat ( saving for another use) turn the duck breasts over and nestle in the plums, ( leaving small ones whole, and cutting large ones in half) scatter 6-8 sage leaves in the pan, then place the pan in a warm oven for 10-15 minutes, until duck is cooked through to your liking.
  8. To make crispy sage leaves, simple heat oil in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.
  9. Once duck is cooked to your liking, pull from the oven and pour a the cider maple glaze over top. Scatter with the sage leaves.
Recipe by Honest Cooking at