Duck Breast with Maple & Plums

Sweet plums, parsnips, and a maple-rosemary sauce make this slow cooker meal worthy of a dinner party.

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 5 hrs 50 mins to 6 hrs 50 mins (low) or 3 hr 5 min to 3 hr 35 min (high) for Slow Cooker; 29 min, plus time to build and release pressure for Pressure Cook

Duck Breast with Maple & Plums

Directions

Slow Cooker:

  1. Score the duck skin in a diamond pattern. Season duck or chicken with salt and pepper. In a large skillet heat oil over medium-high heat (may omit oil if using duck). Add duck or chicken, skin side down, and brown well, about 3 minutes.
  2. In a 4-quart oval slow cooker combine the parsnips, shallots, chicken broth, maple syrup, rosemary, and garlic. (If using chicken, use a 6-quart slow cooker.) Place duck or chicken on top of vegetables. Cover; cook on low for 5 1/2 to 6 1/2 hours or on high for 2 3/4 to 3 1/4 hours or until an instant-read thermometer inserted in duck registers 165 degrees F (at least 175 degrees F for chicken thighs). Remove duck and parsnip mixture from cooker with a slotted spoon to a serving dish; cover to keep warm. Skim fat from cooking liquid; discard fat. Place cooking liquid in a medium saucepan; bring to boiling. Reduce heat; boil gently, uncovered for 15 minutes or until slightly syrupy consistency, adding the plums during the last 5 minutes of cooking. To serve, spoon the plums and sauce over the duck and parsnip mixture. Top with additional fresh rosemary.

Pressure Cooker:

  1. Use a 6-qt. electric or stove-top pressure cooker. Score duck skin in a diamond pattern. Season duck or chicken with salt and black pepper. For electric pressure cooker use the saute setting to brown the duck or chicken, skin side down, in hot oil (you can the omit oil if you're using duck). For stove-top cooker, brown the duck or chicken, skin side down, in hot oil (you can omit the oil if you're using duck) directly in the cooker. Remove duck; set aside. Drain fat from cooker. Stir in parsnips, shallots, chicken broth, maple syrup, rosemary, and garlic. Place duck or chicken on top. Lock lid in place.
  2. Set electric cooker on high pressure to cook 9 minutes for duck or 10 minutes for chicken. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 9 minutes for duck or 10 minutes for chicken. Remove from heat. Quickly release pressure according to manufacturer's directions. Open lid carefully. Using a slotted spoon, remove the duck and parsnip mixture to a serving dish; cover.
  3. For the sauce: Skim fat from the cooking liquid; discard fat. For electric cooker, turn on the saute setting. For stove-top cooker, bring the liquid to boiling in the pressure cooker's pan; reduce the heat. For both electric and stove-top pressure cookers, boil gently, uncovered, about 15 minutes or until liquid is slightly syrupy, adding the plums during the last 5 minutes. To serve, spoon the plums and sauce over the duck and parsnip mixture. Top with additional fresh rosemary.
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Nutrition Facts (Duck Breast with Maple & Plums)

  • Per serving:
  • 581 kcal ,
  • 26 g fat
  • (6 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 270 mg chol. ,
  • 428 mg sodium ,
  • 36 g carb. ,
  • 7 g fiber ,
  • 19 g sugar ,
  • 51 g pro.

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