Duck with Lavender and Plums

from the San Francisco Chronicle
via Jeanne Milligan and Anne Halsted

serves 4

1 1/2 to 2 pounds duck breast, skin on
1 tablespoon olive oil
1 medium yellow onion (about 2 cups, chopped into 1/2-inch pieces)
2 teaspoons minced garlic
4 large, ripe plums (about 3 cups, chopped into 1/2-inch pieces)
2 sprigs thyme
2 teaspoons dried lavender (two dried sprigs)
3/4 to 1 cup pinot noir or other fruity, low-tannin red wine
1/2 teaspoon light brown or granulated sugar, to taste
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Remove the duck from the refrigerator and let sit at room temperature for about 15 minutes.

Add the oil to a medium-size saucepan over medium heat. Sauté the onions until soft and translucent, Add the garlic and cook until aromatic. Then add the plums, thyme, 1 1/2 teaspoon of lavender and wine. Simmer for 10 minutes and remove the thyme to avoid overpowering the lavender. Then continue simmering until the fruit is tender, the flavors are mild and the wine reduces, about 20 minutes, stirring occasionally. Remove the lavender. Add sugar, salt and pepper to taste.

While the plums are cooking, prepare the duck. To be enjoyed at its best, duck breast should be cooked medium-rare or at most, medium. Remove any pin feathers, then rinse and dry. Remove the long thin "tender" (the small, thin muscle with the white tendon that is on the underside of the breast) and cut out the tough white tendon. Trim away excess skin. Cut two sets of diagonal scores in the skin to make a diamond pattern, being careful not to cut into the flesh. This helps render the fat and makes the skin crispy.

Grind the kosher salt, 1/2 teaspoon of lavender and pepper together in a mortar and pestle. Rub mixture into the duck and season with additional salt and pepper to taste.

Heat a skillet (just large enough to hold the breasts) over medium heat. Make sure the skillet is hot; place the breasts in skin-side down. Reduce the heat to medium-low; let the skin render so it becomes golden brown and crispy.

Flip the duck over and finish cooking to desired doneness. The internal temperature should read about 125 degrees on an instant-read thermometer for medium-rare. This should take several more minutes, depending on the size of the breasts. Remove the duck from the skillet and place skin-side up on a warmed platter; cover loosely with foil and rest about 5 minutes before slicing.

Slice the duck and fan it on a warmed plate; spoon the plums alongside. Serve with salad greens simply dressed with extra virgin olive oil, lemon juice, salt and pepper, or with a starch and vegetable of your choice.

There is more than one kind and size of duck: Peking duck breasts are closer to single serving size, while Muscovy breasts can each be close to one pound or more. The small breasts can be served whole, but the Muscovy breasts should be sliced, since one breast can easily serve two or more. Cooking time for the duck will vary, depending on the type and size of duck breast used. Jeanne and Anne found this recipe separately and both thought it was delicious!