Seared Duck Breasts with Plums and Garam Masala

1. Marinate the Duck

Gently score the skin of each duck breast in a crosshatch pattern. Combine garam masala, kosher salt, black pepper, and ground allspice in a bowl and rub the mixture all over the duck breasts. Let it marinate for 30 minutes.

2. Sear the Duck

Preheat your oven to 350°F. Place the marinated duck breasts skin-side down in a skillet and cook for 4 to 5 minutes until the skin is crispy.

3. Add Plums and Wine

Add diced plums, dry rosé or white wine, and bay leaf to the skillet. Carefully flip the duck breasts and transfer the skillet to the oven, cooking until the duck reaches an internal temperature of 125°F, about 3 to 5 minutes.

4. Rest and Prepare Sauce

Let the duck rest for 5 minutes. Simmer the pan juices with the plums on the stovetop for 2 to 3 minutes. Stir in balsamic vinegar to taste and add fresh basil leaves to create the sauce.

5. Serve

Slice the rested duck breasts thinly and serve with the plum sauce.