Seared Duck Breast with Lemongrass Sugar Plum Sauce

Preheat large saute pan over medium high heat with 3 Tbs. vegetable oil.

Meanwhile, trim any excess fat and silver skin from the breast. Score the skin side with shallow cuts to form a cross-hatch. Season both sides with salt and pepper.

When pan is sufficiently hot, place breasts in pan skin side down. Cook over fairly high heat for 2-3 minutes until the skin has crisped and is light brown.

Reduce heat to medium low and leave for about 20 minutes. Check occasionally to make sure the skin is not browning too much. Occasionally pour off excess fat.

Meanwhile, begin the sauce by halving plums and removing pits. Peel off skin with a pairing knife.

Remove outer layers from the lemongrass and with the back of a chef's knife, smash the lemongrass to bruise and release aromas. Cut into 1 inch sections.

Peel the ginger and cut into about 6 pieces.

In large saute pan, drizzle honey and butter. Bring to medium high heat and add plums cut side down. Sear for one or two minutes and add wine, lemongrass and ginger. Bring to a gentle boil.

Cook for about 10 minutes until plums are cooked through and wine has reduced by half. Remove lemongrass and ginger.

Checking for doneness on the duck, at about the 20 minute point, turn breasts over to the flesh side to cook for one minute just to remove pinkness.

Remove duck to cutting board and let rest for 5 minutes.

To serve, slice breast in a quarter inch thickness on a slight diagonal. Serve half a breast preserving with two plum halves and a couple spoonfuls of the sauce.