One-pan Coriander-Crusted Duck, Roasted Plums & Greens Recipe

Preheat the oven to 400°F (200°C).

Score the skin of the duck breasts in a crisscross pattern. Season with crushed coriander seeds, salt, and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add duck breasts, skin side down, and sear for 3-4 minutes until golden brown. Flip and sear on the other side for an additional 2 minutes.

Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the internal temperature of the duck reaches 135°F (57°C) for medium-rare. Remove from the oven and let rest for 5 minutes before slicing.

While the duck is resting, place the plum halves, cut side down, on a baking sheet. Roast in the oven for 10-12 minutes until softened and slightly caramelized.

Serve the sliced duck breasts on a bed of mixed salad greens, topped with roasted plum halves. Drizzle with any pan juices from the skillet.