Duck Breasts with 
Port Plum Glaze

Ingredients

• 4 boneless duck breasts, skin on, 
about 6 oz (180 g) each
• 1 shallot, finely chopped
• 6 prune plums or prunes, pitted and sliced
• 1 tbsp sugar (15 ml)
• 1 tbsp balsamic vinegar (15 ml)
• 1 1/4 cups veal or chicken stock (300 ml)
• 1/4 cup port (60 ml)
• 2 sprigs fresh thyme
• Kosher or sea salt
• Freshly ground pepper