in Recipes

Muscovy duck breast with plum jam à la Klaumix

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Ingredients for 2 servings:

  • 400 g duck breast from a Muscovy duck
  • 2 tsp, heaped jam (plum jam with habaneros)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour

Preheat the oven to 80°C (top/bottom heat) using a shallow casserole dish. Score the duck skin in a diamond-shaped pattern and place the duck breast, skin-side down, in a cold pan. Only then turn on the heat. Sear the duck breast for about 7 minutes, then turn it over and sear the flesh side down for another 4 minutes. Place the duck breast, skin-side up, in the preheated dish, brush with the marmalade, and roast for 40 minutes until medium or rare. Serve hot or cold. The recipe for the marmalade can be found here: https://www.chefkoch.de/rezepte/3576191537089495/Zwetschgenmarmelade-mit-Habaneros-und-Ingwer.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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