Black-Pepper-Roasted Duck Breasts With Grilled Plums

• 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
• We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

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. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
2. 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. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
3. Heat 2 large skillets over medium-high heat. 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. Remove from heat and let duck rest 5 minutes.
4. Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

boneless muscovy, fresh thyme, freshly ground black pepper, salt, santa, extravirgin olive oil, sugar

Taken from www.epicurious.com/recipes/food/views/black-pepper-roasted-duck-breasts-with-grilled-plums-242508 (may not work)