Black-Pepper-Roasted Duck Breasts with Grilled Plums

Name: Black-Pepper-Roasted Duck Breasts with Grilled Plums
Yield: 6 Servings
Ingredients: 4 12- to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat; 4 teaspoons chopped fresh thyme, divided; 2 teaspoons freshly ground black pepper, divided; 1 1/2 teaspoons salt, divided; 6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon sugar

By Maria Helm SinskeyPhotography by Coral von Zumwalt

April 6, 2008

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Coral von Zumwalt

Recipe notes