Duck Breast with Butter and Bread Dumplings with Dried Plums

The combination of tender duck breast, soft bread dumplings, and a sweet-sour sauce will surely delight you, and this will undoubtedly be a meal you will remember for a long time.

Details

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 2

Ingredients

400 g Game meat, Duck, breasts, fresh
2.5 dl Milk, whole milk
2.5 dl Water
50 g Butter, unsalted
200 g Semolina
pieces Figs, dry
pieces Salt, table

Sauce

0.6 dl Vinegar, balsamic
1 pod Garlic, fresh
2 teaspoons Mustard
3 teaspoons Honey
50 g Butter, unsalted
1 twig Rosemary, fresh
pieces Salt, table

Steps

Wash a nice piece of duck breast and dry it thoroughly with paper towels. Make shallow cuts on the skin with a sharp knife. Season with salt and pepper, then start preparing the bread dumplings.
In a pot, bring a mixture of water and milk to a boil. Add 50 g of butter and a pinch of salt, then stir in the breadcrumbs. Keep stirring while cooking, and just before the breadcrumbs are fully cooked, add the dried plums, sliced into 2 to 3 mm thick pieces. Once the breadcrumbs are cooked, cover the pot and let it sit in a warm place.
Place the duck breast skin-side down in a preheated pan without fat. Once the skin is crispy, pour out the excess fat, flip the meat, and cook the other side.
Prepare the sauce by adding 50 g of butter, chopped garlic, Dijon mustard, honey, a bit of coarsely ground pepper, salt, a sprig of rosemary, and vinegar to the pan. Remove the cooked duck breast from the pan and let it rest in a covered warm dish.
Shape the breadcrumb mixture into dumplings using a wet spoon and serve them on plates alongside the sliced duck breast. Pour the sauce over the meat and serve the prepared dish immediately.

Nutrition Information (Per 100g)

Calories: 268.65 kcal
Fat: 13.09 g
- Saturated Fat: 7.21 g
Carbohydrates: 21.51 g
- Sugars: 1.87 g
Protein: 13.36 g
Fiber: 0.8 g