roasted plums

Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes! ( or sub Chicken Thighs)

Crispy Skinned Duck Breast with Roasted Plums 

oz bottle hard apple cider

chicken stock

tsp peppercorns

star anise

bay leaves

maple syrup

duck breasts, skin on.

salt and pepper

plums

sage leaves

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.

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).

Generously season both sides with salt and pepper.

Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).

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.

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 350F  oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.

To make crispy sage leaves, simple heat oil or butter in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.

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.

This was over the top amazing. Crisped the duck skin like you said ( scoring it-brilliant). Plums were so tasty.

This is a match made in heaven - the first time I've cooked duck and it was superb! The plums I had were slightly on the sour side which (to me) cut through the richness of the duck perfectly.  I cut back the cider slightly to compensate. A keeper - chef's kiss!!

A super easy gluten and dairy free cake recipe using ground almonds, sugar, eggs and fresh roasted plums

Gluten Free Plum Almond Cake

fresh plums,

brown sugar

ground almonds

sugar

tsp baking powder (use gluten free if needed)

eggs

tsp almond extract (optional)

flaked almonds (optional)

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

Using a small sharp knife, remove the stones from each plum and slice into small wedges. Toss in brown sugar and bake for 5-10 minutes until slightly softened. Allow to cool for 15-20 minutes until adding to the cake batter.

In a large mixing bowl, add the ground almonds, sugar and baking powder. Whisk together until combined.

Next, add the eggs and almond extract and whisk until smooth.

Add 3/4 of the cooled plums and mix together well.

Pour into a greased and lined 8 inch baking tin and scatter the remaining plums over the cake batter. Sprinkle over the flaked almonds.

Bake for 35-45 minutes until a golden brown colour has been reached all over or a skewer inserted into the middle comes out clean.

Allow to cool before slicing.

Leftovers can be tightly wrapped or stored in an airitght container for 3-5 days at a cool room temperature.

Roasted plum compote naturally sweetened with honey and infused with warming spices and vanilla. Serve on Greek yogurt (with a sprinkling of granola) or steel cut oatmeal. This compote also tastes fantastic on top of pancakes, buttermilk waffles, or vanilla ice cream for a quick and easy dessert!

Roasted Plum Compote

lb ripe, yet firm Italian plums (or other small varieties) (halved and pitted)

cinnamon (for sprinkling (see notes for spice substitutions))

pure honey

vanilla bean paste

Preheat oven to 375°F (190°C) with a rack in the center position.

Place the plum halves cut-side up in a 2-quart capacity baking dish (or alternatively, an 8-inch square baking pan) and spread into an even thin, tighlty packed layer. It is ok if they slightly overlap, but try to mostly keep them in a single layer.

Sprinkle ground cinnamon over the plum halves, then drizzle the honey evenly across the fruit. Bake for 15 minutes, or until the plums have softened slightly, and gently toss with a spoon. Continue baking for an additional 5 to 15 minutes, or until the plums are soft and syrupy, yet still intact. Total baking time will vary depending on the size and ripeness of your fruit.

Set aside on rack to cool - the liquid will become thicker and more syrupy as it cools. Stir in vanilla paste or extract, if using. Transfer compote to a container and store in the fridge for up to a week. Best served with yogurt or on top of ice cream, pancakes, or waffles.

This is a great recipe! I added some lemon zest/juice to give it a little extra something.  I cooled it and folded some puff pastry and vanilla glaze over it for a sweet and tart dessert!

I had an Italian plum tree bless me this season so I went looking for recipes. Just took this out of the oven and grabbed a spoon. So good and really brings out the tart and sweet of the fruit. 

This recipe is the bomb-diggity! I tried it with plums I got off of our tree, and it was fantastic. I'm now baking some peaches with the cardamom option. It smells delicious. I love that it's so quick, simple, and TASTY!

Incredibly delicious with Greek yogurt and so easy to prepare! Prune plums are in abundance currently here in BC so this recipe will become a mainstay for us during this time. Definitely want to try with our local peaches as suggested by others!! Cheers for the awesome recipe!

We have a large Italian prune plum tree in Victoria BC Canada. After handing out lots to friends and eating raw, we freeze bags of them. Leaving enough for the local Raccoons. The timing has to be just right to get to the tree before the Raccoons do. Back to the recipe, we used frozen plums and followed your recipe, added a little lemon juice. It turned out great !!

Followed the recipe exactly and the result is very good. The compote is a little tart (obviously that will vary with the type and ripeness of the plums) but it's delicious and if desired we can add more sweetener. The kitchen smells of Christmas! 

 :-)

Made this with local peaches today. Came out very good! I cut them in fours and peeled them, then did the rest as written.

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