Black-Pepper-Roasted Duck Breasts with Grilled Plums

Ingredients

• 2 teaspoons pepper black divided freshly ground
• 48 ounce duck breast meat - skin left on boneless trimmed
• 4 teaspoons thyme sprigs fresh divided chopped
• 1 tablespoon olive oil extra virgin extra-virgin
• 6  plums firm pitted ripe halved
• 1.5 teaspoons salt divided
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• knife
• grill
• aluminum foil

Directions

1. Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart.
2. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
3. Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes.
4. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
5. Heat 2 large skillets over medium-high heat.
6. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare.
7. Remove from heat and let duck rest 5 minutes.
8. Thinly slice duck crosswise. Divide among plates.
9. Place 2 plum halves alongside each serving.
10. Drizzle any plum juices from bowl over.
11. Sprinkle with 2 teaspoons thyme and serve.
12. A Malbec would be a great pairing for the duck. The Argentinean red wine has enough structure to stand up to the tannins in the plums. We like the fruity, floral Alamos 2006 Malbec ($14).