Duck Breast with Plum Sauce (paleo and gluten-free)
- In a medium saucepan, combine plums and water. Bring to boil and then reduce heat to a low. Add honey, vinegar, red pepper flakes, coconut aminos, and salt. Continue to cook for approximately 30 minutes, “smooshing” the plums against the sides of the pan occasionally.
- Preheat oven to 400 degrees F.
- Using a knife, score the fat side of each breast in a criss-cross pattern, being careful not to cut the meat, just the fat layer. Season each side with salt and pepper. In a cast iron or oven-safe skillet, heat the breasts on medium heat, fat side down, for about 8 minutes, rendering the fat and crisping that side. Flip and sear the other side (for a minute or two). Flip back over (fat side down) and place in the oven. Continue to cook until desired doneness (it varies with the size of the breasts). I cooked mine another 7 minutes until it reached about 140 degrees for the internal temperature). Remove from heat and let rest for about 5 minutes.
- Using either an immersion blender in the saucepan or transferring the plum mixture to a blender, blend until smooth.
- Thinly slice the duck breast meat. Serve with sauce drizzled atop. Garnish with slivered almonds.