Duck is my favorite dish. I get it whenever I can find it on a menu, which seems to be mostly at French restaurants. When in Paris, Ben and I had the opportunity to eat at La Fermette Marbeuf. It is one of the most gorgeous restaurants I’ve ever eaten in. The Belle Epoque room  had a stained glass ceiling and ceramic designs on the wall. The room eventually ended up being walled up and forgotten about until 1978 when work next door revealed it’s beauty. In 1983 it was listed as a historical landmark. The restaurant is a few blocks away from the Champs Elysee, hidden from the tourist crowds. I enjoyed the tasting menu that came with seared duck foie gras, blue lobster bisque, duck breast with a grape polenta, and their famous Grand Marnier souffle. If you have the chance to visit it, I recommend not missing out. If you are staying in the US, I recommend recreating it with this equally delicious Duck with Plum Sauce and Asian Pears dinner.

La Fermette Marbeuf Paris, France | When cooking the duck, make sure that it has plenty of liquid around it. You don’t want it to dry out. Especially if it is a wild duck, like any wild fowl versus a farm raised one, it will be a little bit more tough. My good friend Mike goes hunting and last duck season he brought me a duck!! This was the first time I have had the opportunity to cook with wild fowl. Ours ended up being absolutely perfect. The knife sliced right through it like butter. It was delicious! The strong duck flavor went really well with the sweet plum sauce and the Asian pear with a slight crunch. Duck with Plum Sauce and Asian Pears |
 I used a combination of white wine and water to form the liquid base for the duck. One of my favorite duck dishes at restaurants is maple glazed duck, but I didn’t want this one to end up too sweet. The plum and Asian pears helped balance the flavors without being overwhelming.
Duck with Plum Sauce and Asian Pears |
Duck with Plum Sauce and Asian Pears |

Duck with Plum Sauce and Asian Pears


  • 1 Small duck or 2 duck breasts
  • 2 Small yellow onions
  • 2 Asian Pears
  • 1 Jar of plum jelly
  • 1/4 Teaspoon of salt
  • 1/4 Teaspoon of pepper
  • 1 Cup of white wine
  • 1/2 Cup of water


  1. Preheat oven to 350.
  2. If you are using a whole duck, be sure that it has been properly cleaned.
  3. Mix olive oil, salt, and pepper together in a small dish.
  4. Brush duck with olive oil mixture.
  5. Place in the center of a baking dish.
  6. Cute pears and onions into 1 inch chunks.
  7. Spread around the duck.
  8. Pour wine & water over everything. 
  9. Gently spoon the plum jelly onto the duck. Spread around as needed.
  10. Roast for about an hour or until the duck reaches 165 degrees.
  11. Serve with the chunks of Asian pear and onion.









Have you cooked with wild fowl before?

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