Recipe for: Grilled duck breast with raspberry jam and plum-soy sauce - photo 1
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Recipe for: Grilled duck breast with raspberry jam and plum-soy sauce

Spicy Fusion cuisine Grilling Main dishes 75 min Medium 0 views ~65.53 PLN - (0)
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Description

A contrasting, seasonal dish that combines juicy duck breast with intense raspberry jam and a slightly salty-sour plum-soy sauce. This dish is inspired by the flavors of Kraków - the fruity additions and delicate herbs cut through the richness of the duck. Perfect for summer grilling, served with arugula and grilled vegetables; the striking color and sheen of the glaze, along with the deep aroma of the sauce, create an elegant, harmonious flavor composition.

Ingredients Used

Ingredients (15)

Servings:
4
  • Duck breast 4 pcs (~800 g)
  • Raspberry jam 150 g
  • Plum 300 g
  • Sugar 30 g
  • Soy sauce 60 ml
  • Balsamic vinegar 20 ml
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Water 50 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Thyme 4 g
  • ✨ Optional
  • Butter 20 g
  • Arugula 80 g
  • Toasted sesame seeds 10 g
💰 Estimated dish cost: ~65.53 PLN (16.38 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Meat preparation

1

Take the duck breast out of the fridge 20-30 minutes before cooking to reach room temperature. Place the breast skin-side up on a cutting board. Use a sharp knife and gently score the skin in a crisscross pattern with diagonal cuts (only deep enough to cut through the skin and fat, do not cut into the meat). Remove any excess hair and pat dry with a paper towel.

Ingredients: Duck breast
Use a sharp, long knife for scoring and a plastic cutting board. Scoring helps render the fat and achieve a crispy skin. Do not press too hard to avoid cutting into the meat.
2

Rub the skin and meat evenly with salt (use about 5 g of salt) and pepper (2 g). Sprinkle with dried thyme (4 g) and crushed garlic (10 g). Leave the meat skin side up on a plate, uncovered, in the fridge for at least 30 minutes (you can leave it for up to 2 hours) - this will gently dry out the skin, improving its crispiness.

Ingredients: Salt, Black pepper, Thyme, Garlic, Duck breast
Use a brush or your fingers to evenly distribute the spices. If you have a kitchen thermometer, prepare it for use while grilling.

Plum Soy Sauce

3

Cut the plums (300 g) in half and remove the pits. In a saucepan with a diameter of about 20 cm, place the plums, add sugar (30 g), soy sauce (60 ml), balsamic vinegar (20 ml), and 30 ml of water. Bring to a gentle boil over medium heat, then reduce the temperature and cook for 10-12 minutes, stirring every 2-3 minutes, until the plums soften and the sauce thickens slightly.

Ingredients: Plum, Sugar, Soy sauce, Balsamic vinegar, Water
Use a medium saucepan with a thick bottom. Cook over low heat to combine the ingredients without burning. If the sauce is too thick after cooling, add 20 ml of warm water.
4

Turn off the heat. If you want a smooth sauce, blend the contents with an immersion blender until smooth, then strain through a fine sieve into a bowl to remove the skins. Season to taste with salt and pepper, and if you want a velvety texture, add cold butter (20 g) and stir vigorously until it melts and enhances the flavor.

Ingredients: Butter, Salt, Black pepper
Blending is optional - if you prefer pieces of fruit in the sauce, skip the pureeing. Use a stainless steel strainer and a silicone spoon for pureeing.

Grilling and Sautéing

5

Preheat the grill or grill pan to medium-high heat (about 200-220°C). If using a charcoal grill, wait until the coals have an even glow. Lightly brush the skin with a thin layer of rapeseed oil (10 g from the specified amount) to prevent sticking.

Ingredients: Rapeseed oil
The best is a cast iron grill pan or a grill heated until white smoke appears. Use tongs to turn the meat, do not pierce it with a fork to avoid losing juices.
6

Place the chicken breast skin-side down on a hot grill or skillet. Cook for 6-8 minutes without moving, until the skin is deeply golden and the fat has rendered (you will see bubbles of fat). Then flip the breasts and grill for 4-6 minutes on the meat side to reach an internal temperature of about 58-60°C (medium). If you prefer it more well-done, extend the time by 2-3 minutes.

Ingredients: Duck breast
Use a kitchen thermometer by inserting it into the thickest part of the meat to check the temperature. The skin is correct when it is crispy, golden-brown, and the fat has clarified.

Glaze made from jam

7

1-2 minutes before the end of grilling, brush the skin with raspberry jam (about 100 g) in a thin layer using a brush. After flipping, brush again for a moment to allow the glaze to caramelize and give a shiny finish.

Ingredients: Raspberry jam, Duck breast
Use a silicone brush and be careful not to burn the sugar from the jam - briefly, over high heat, you'll achieve a shine without a bitter aftertaste.

Resting and Slicing

8

Transfer the cooked breasts to a cutting board and loosely cover with aluminum foil. Let rest for 8-10 minutes to allow the juices to redistribute evenly. After resting, slice the breast diagonally into thin slices (about 5 mm), cutting against the grain of the meat.

Ingredients: Duck breast
Use a sharp, long knife for cutting (e.g., a carving knife). Resting is key — without it, the meat will release juices and be dry.

Assembly and serving

9

On a plate, arrange a handful of arugula (80 g) as a base (if using). On the arugula, lay the duck slices in a fan shape. Drizzle the meat with 2-3 tablespoons of warm plum-soy sauce. Next to it, add 50 g of raspberry jam as a sweet dipping element. Sprinkle everything with toasted sesame seeds (10 g) for decoration and texture.

Ingredients: Arugula, Toasted sesame seeds, Raspberry jam, Plum
Serve immediately while the glaze is still shiny. If serving with additional grilled vegetables (e.g., zucchini, bell pepper), heat them together with the meat in the final phase.

Additional tips

10

If you don't have a grill, use a heavy cast-iron skillet: first, sear the skin over medium heat to render the fat (basting occasionally), then finish in an oven preheated to 200°C for 4-6 minutes. Adjust the time depending on the thickness of the breast.

Ingredients: Rapeseed oil, Duck breast
Use a baking dish, placing the meat skin-side up. Don't forget about the thermometer - it's the most reliable way to achieve the perfect level of doneness.

Fun Fact

💡

In Krakow and the surrounding areas, fruits were traditionally used to preserve and enhance the flavors of meats; the combination of duck with fruits (plum, raspberry) has a long history of regional sweet-sour combinations.

Best for

letnie grillowanie kolacja dla gości specjalne okazje

Tips

🍽️ Serving

Serve on warm plates, with a side of freshly baked potatoes or grilled vegetables. For drinking, choose a red wine with moderate tannins (e.g., Pinot Noir) or a stronger cider. For aesthetic effect, use a few fresh raspberries for decoration.

🥡 Storage

Store meat and sauce separately in airtight containers in the refrigerator for up to 48 hours. Gently reheat in a pan over low heat, adding a little water to restore juiciness. Do not freeze with the glaze on top - the glaze will change texture.

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