Duck Breast with Maple and Plums

[Company]

Makes 4 servings

• 4 boneless duck breasts with skin (about 1¾ lb.) or 8 bone-in chicken thighs (about 3 lb.)
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 Tbsp. vegetable oil (if using chicken)
• 6 medium parsnips, peeled and cut into 2-inch chunks
• 4 shallots, halved or quartered (if large)
• ½ cup chicken broth
• 2 Tbsp. maple syrup
• 2 Tbsp. chopped fresh rosemary
• 2 cloves garlic, minced
• 4 fresh firm plums, pitted and halved
• Fresh rosemary (optional)

DIRECTIONS

Score duck skin in a diamond pattern. Season duck or chicken with salt and pepper. Prepare as directed for desired cooker, below.

Fast 9-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to heat oil over medium-high heat (may omit oil for duck). Add duck or chicken, skin side down, and cook 3 minutes or until well-browned. For a stove-top cooker, cook directly in the pot over medium-high heat. Remove duck or chicken; set aside. Drain fat from cooker. Stir in the next six ingredients (through garlic). Place duck or chicken on top. Lock lid in place. Set an electric cooker on high pressure to cook 9 minutes for duck (10 minutes for chicken). For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 9 minutes for duck (10 minutes for chicken). Remove from heat.

For both models, quickly release pressure. Carefully open lid. Using a slotted spoon, transfer duck or chicken and vegetables to a serving dish; cover to keep warm. Skim fat from cooking liquid and discard. For an electric cooker, use the saute setting to boil gently, uncovered, 15 minutes or until liquid is slightly syrupy, adding plums the last 5 minutes. For a stove-top cooker, cook directly in the pot over medium heat. Serve plums and sauce over duck or chicken and vegetables. If desired, top with fresh rosemary.

Slow 5½-hour low or 2¾-hour high cook time

In a large skillet heat oil over medium-high heat (may omit oil for duck). Add duck or chicken, skin side down, and cook 3 minutes or until well-browned. In a 4-qt. oval slow cooker combine the next six ingredients (through garlic). (For chicken, use a 6-qt. slow cooker.) Place duck or chicken on top of vegetables. Cover; cook on low 5½ to 6½ hours or high 2¾ to 3¼ hours or until an instant-read thermometer inserted in duck registers 165°F (175°F for chicken thighs).

Using a slotted spoon, transfer duck or chicken and vegetables to a serving dish; cover to keep warm. Skim fat from cooking liquid and discard. Place cooking liquid in a medium saucepan; bring to boiling. Reduce heat; boil gently, uncovered, 15 minutes or until slightly syrupy, adding plums the last 5 minutes. Serve plums and sauce over duck or chicken and vegetables. If desired, top with fresh rosemary.

per serving 581 cal., 26 g fat (6 g sat. fat), 270 mg chol., 428 mg sodium, 36 g carb., 7 g fiber, 19 g sugars, 51 g pro.