Duck breast in Madeira plum sauce

Ingredients for 4 servings:

• 2 duck breasts, 250 – 300 g
• 10 shallots
• 15 prunes
• 150 ml Madeira
• 200 ml duck stock
• 1 package of duck giblets
• 50 g goose fat, optionally with onions
• 150 ml red wine, strong
• 1 chili pepper(s) (pepper pepper)
• e.g. chicken broth
• 50 g cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 8 hours 50 minutes

Marinate the peeled shallots and prunes in Madeira for several hours, turning frequently. Sear the duck giblets with goose fat and the piprico. Add the marinated shallots and prunes with the Madeira and sear. Deglaze with duck stock and red wine. Simmer for 2-3 hours. Add a little chicken stock, if desired. Remove the duck giblets from the sauce. Pass the rest through a sieve or mill. Thicken the sauce with cornstarch dissolved in cold water. Wash the duck breast and season with pepper and salt. Brush with honey, if desired. Sear on both sides in oil. Place in the oven for approximately 15-20 minutes at 180°C fan-assisted oven or 220°C top/bottom heat. Serve with red cabbage and potatoes.