Roasted Duck Breast With Savory Plum Sauce

2 teaspoons extra-virgin olive oil1 pound boneless duck breasts, skin removed#189; teaspoon kosher salt2 tablespoons chopped shallot (about 1 medium)#190; teaspoon dried thyme#189;cup dry red wine5 tablespoons plum preserves#189; cup reduced-sodium chicken broth1#189; teaspoons cornstarch1 teaspoon Dijon mustardHeat the oven to 450 degrees.In a medium skillet over medium-high, heat the oil. Sprinkle the duck with the salt, then add it to the skillet. Cook until well browned, about 4 minutes per side.Transfer the duck to a small baking dish and roast until an instant-read thermometer registers 150 degrees when inserted at the thickest part, about 9 to 12 minutes depending on the size of the breasts. Transfer to a cutting board, tent with foil and let rest.Meanwhile, to make the sauce, return the pan to medium-high heat. Add the shallot and cook, stirring constantly, until translucent, about 1 minute. Add the thyme and cook, stirring constantly, until fragrant, about 30 seconds. Add the red wine and plum preserves and bring to a boil. Reduce heat to a simmer and cook for 2 minutes more.In a small bowl, stir together the broth and cornstarch until dissolved. Add the cornstarch mixture and mustard to the skillet. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened, about 2 minutes.Cut the duck breast crosswise into thin slices and serve topped with the savory plum sauce.Serves two.@Recipe nutrition:Nutrition values per serving: 513 calories, 14 g fat (4 g saturated), 38 g carbohydrates, 0 fiber, 45 g protein, 174 mg cholesterol, 793 mg sodium.Associated Press