Recipe for: Grilled Duck with Fresh Plum Sauce and Fresh Beet Salad - photo 1
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Recipe for: Grilled Duck with Fresh Plum Sauce and Fresh Beet Salad

Spicy Main dishes Grilling 60 min Medium 0 views ~78.08 PLN - (0)
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Description

A summery, aromatic dish that combines the crispy skin of grilled duck breast with a slightly sweet and sour sauce made from fresh plums, alongside a refreshing salad of fresh beets and arugula. The dish is well-balanced in flavor: the richness and depth of the duck is countered by the acidity and natural sweetness of the plums, along with the fresh, slightly peppery notes of arugula and lemon. Inspired by Polish cuisine (seasonal plums, beets) with a modern twist – a sauce reduced with butter and honey. Serve at summer gatherings by the grill, at a Sunday lunch, or during dinner on the terrace. The dish looks impressive: pink slices of duck drizzled with a glossy, dark red sauce, next to a stack of thinly sliced red beets and green arugula with a nutty sprinkle.

Ingredients Used

Ingredients (18)

Servings:
4
  • Duck breast 4 pcs (~800 g)
  • Fresh plum 8.3 pcs (~500 g)
  • Beets (raw) 600 g
  • Arugula 60 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • Honey 30 ml
  • Balsamic vinegar 30 ml
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Butter 30 g
  • Sugar 10 g
  • 🌿 Spices
  • Marjoram 2 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 8 pinch (~4 g)
  • Thyme 30 g
  • ✨ Optional
  • Walnuts 50 g
  • Ser kozi 100 g
💰 Estimated dish cost: ~78.08 PLN (19.52 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the duck

1

Pat the duck breast dry with a paper towel. Using a sharp knife, score the skin in a diamond pattern (diagonal cuts at a 45° angle), being careful not to cut into the meat — the cuts should reach the layer of fat beneath the meat. Sprinkle the skin with 3 pinches of salt and 2 pinches of pepper, and the meat side with 1 pinch of salt. Evenly spread 15 g of honey over the skin and gently brush it on; sprinkle with thyme leaves (remove the leaves from the stems).

Ingredients: Duck breast, Salt, Black pepper, Honey, Thyme
Use a sharp, short knife and a cutting board. Scoring the skin helps release the fat — do not cut too deep to avoid damaging the meat. If you don't have a brush, use a teaspoon.

Marinade and resting

2

After seasoning, let the breasts rest for at least 15 minutes at room temperature (you can prepare the sauce and salad during this time). If you have time, cover and refrigerate for 1-2 hours - a longer marinade will deepen the flavor.

Ingredients: Duck breast
Use a flat plate or trays, skin side up. Do not leave raw meat out of the refrigerator for more than 2 hours. For a quicker effect, 15 minutes at room temperature is enough for the skin to dry and brown nicely.

Plum sauce

3

Chop the onion finely. Cut the plums in half, remove the pits, and cut into quarters. In a medium skillet, heat 10 g of butter and 15 g of oil over medium heat. Add the onion and sauté for 4-5 minutes until it becomes translucent and slightly golden. Add the chopped garlic and sauté for 30 seconds. Add the chopped plums, 10 g of sugar, and 30 ml of balsamic vinegar, stir and bring to a boil. Reduce the heat and cook for 12-15 minutes, stirring every 2-3 minutes, until the plums break down and the sauce thickens. Add 15 g of honey, 15 g of butter, and 2 g of marjoram, cook for another 1-2 minutes. If you want a smooth consistency, blend until smooth, but leave some pieces of plum for texture.

Ingredients: Fresh plum, Onion, Garlic, Sugar, Balsamic vinegar, Honey, Butter, Marjoram
The best is a wide pan with a thick bottom. If the sauce is too sour, add another 5-10 g of honey. Do not cook too long without stirring – it can easily stick. This step is crucial for the flavor of the sauce.

Beet Salad

4

Wash and peel the beets (use gloves to avoid staining your hands). Using a mandoline or a sharp peeler, make thin slices or ribbons (the skin should come off with the beet). In a bowl, mix the beets with arugula, 30 ml of rapeseed oil, 30 ml of lemon juice, 2 pinches of salt, and 2 pinches of pepper. Set aside for 8-10 minutes — the acidity from the lemon will slightly soften the beets. If you are using walnuts, toast them in a dry pan for 2-3 minutes until they become fragrant, then chop and add to the salad. Additionally, crumbled goat cheese can be added on top.

Ingredients: Arugula, Rapeseed oil, Lemon juice, Salt, Black pepper, Ser kozi
Use the mandoline carefully (non-slip gloves). If you don't have a mandoline, use a box grater with large holes or slice very thinly with a knife. Give the salad a few minutes to 'marinate' - this way the beets are less firm.

Grilling duck

5

Preheat the grill to medium-high heat (about 200°C). Place the duck breast skin-side down directly over the heat source. Cook for 8-12 minutes, monitoring: the skin should shrink, become golden and very crispy, and fat should render from the pores of the skin. Then, flip the breast to the meat side and grill for 4-6 minutes. Move the meat to the part of the grill with indirect heat or reduce the flame and cook for an additional 4-6 minutes, until it reaches an internal temperature of 58-62°C (for medium duck). If you don't have a thermometer, pierce the thickest part: the juices should be light pink, not bloody.

Ingredients: Duck breast
The best tool is an instant-read thermometer. Use tongs to turn the meat, do not pierce it with a fork (it loses juices). If the skin is browning too quickly, lower the temperature or move it to a part with less heat.

Resting and Slicing

6

After removing from the grill, place each breast on a cutting board and loosely cover with aluminum foil. Let it rest for 8-10 minutes to allow the juices to redistribute evenly. Then, slice the breast diagonally into thin pieces (at an angle), cutting against the grain of the meat to ensure it is tender and juicy.

Ingredients: Duck breast
Resting the meat is key — without it, the meat will release juices onto the plate. Use sharp knives for cutting, and the plate you cut on should be stable.

Assembly and serving

7

On a plate, arrange a portion of beet salad on one side. Next to it, lay out slices of duck slightly overlapping each other. Drizzle the duck with 2-3 tablespoons of hot plum sauce (serve the remaining sauce in a sauceboat). Sprinkle the salad with nuts and crumbled goat cheese if using. Garnish with a sprig of thyme.

Ingredients: Fresh plum, Butter, Honey, Arugula, Ser kozi, Thyme
Serve immediately after preparation. If the sauce has thickened too much, gently reheat it with 1-2 tablespoons of water before serving. Use wide plates to make the presentation look appealing.

Fun Fact

💡

In Polish cuisine, plums have been combined with meats for centuries — dried and fresh plums appeared in sauces for holiday meats. Grilled duck with plum sauce is a summer variation on these ancient flavors.

Best for

majówka letnia kolacja na świeżym powietrzu niedzielny obiad impreza grillowa

Tips

🍽️ Serving

Serve the duck slightly pink in the center for the best tenderness. Accompany with roasted potatoes or buckwheat as a side, and serve the remaining sauce separately. For an elegant presentation, slice at an angle and arrange on warm plates.

🥡 Storage

Store meat, sauce, and salad separately in closed containers in the fridge for up to 2 days. The sauce can be frozen for up to 2 months. To reheat the duck, use the oven at 160°C for 10-12 minutes covered with foil to prevent it from drying out.

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