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