John Myers
Contents
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Ingredients
- 6 Duck breast fillet
- 2 tbsp Honey
- 1 tbsp Sugar
- 2 tbsp Bianco balsamic vinegar
- 70 g Prunes
- 120 ml Port wine
- 300 ml Chicken broth
- Salt pepper
- 3 Shallots
- 1 tbsp Balsamic rosso
- Clarified butter
Instructions
- Cut the meat into a diamond shape with a sharp knife, season with salt on both sides.
- Place skin side down in a cold pan, place on the stove top and heat, fry and turn.
- Place the meat in a baking dish.
- Mix the honey, sugar and bianco vinegar, salt and pepper, and brush the skin side of the duck breasts with it.
- Cook in a preheated oven at 130 ° for about 20 minutes. (Core temperature 65 °)
- Then briefly place under the hot grill until the skin is crispy brown.
- Cover with aluminum foil and let rest for about 5 minutes.
- Cut plums and shallots into cubes and sauté with clarified butter.
- Deglaze with port wine, add the stock, reduce a little.
- Puree the sauce and season with rosso vinegar, salt and pepper.
- Cut the duck breast fillets and serve with red cabbage, croquettes, dumplings and the plum sauce
