Follow Laura Calder's lead and create a dinner party for scratch. Don't be intimidated by the thought of duck; it's much easier to prepare than you would think.
Ingredients
Duck Breasts
2 duck breasts
1 tablespoon grainy dijon mustard
to taste salt and pepper
Plum Compote
1 pound purple plums, pitted
1/2 cup water
1/2 cup sugar
Preparation
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Score the duck breasts on the skin side (but do not cut into the meat) and set, skin side down, in a cold frying pan.
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Turn the heat to medium-low and render the fat, 5 to 10 minutes depending on how much fat there is, pouring off the fat as it melts. TIp: Keep the fat for another use, such as roasting potatoes.
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Stir in the mustard with salt and pepper.
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Meanwhile, when the fat has rendered, remove the duck from the pan and pour off the fat.
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Increase the heat to medium-high, season with salt and pepper, and put them back in the pan, skin side down.
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Cook for about 7 minutes, then turn and cook for another 3 minutes or until done to your liking.
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Remove to a carving board to rest for 10 minutes.
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Carve and serve with compote.
Compote instructions
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Cut each plum into 8 wedges, discarding the pits.
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Put in a saucepan with the water and sugar and simmer, stirring occasionally, until reduced to a chunky compote (about 20 minutes).
More Duck Recipes:
Russet Graisse de Canard (Duck Fat Potatoes)
Pan Roasted Duck Breast and Apples
Quick Cassoulet With Duck Legs
