Black-Pepper-Roasted Duck Breasts With Grilled Plums

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
157
FAT
9%
CHOL
0%
SOD
39%

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Ingredients for 6 servings

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

Ingredient tip: 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.

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