Duck Breast with Plum Sauce

A juicy and pleasantly aromatic fruit sauce beautifully complements the flavor of duck meat. This is undoubtedly a dish suitable for special occasions when food and drink enthusiasts gather around the table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 piece Game meat, Duck, breasts, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Sauce

  • 25 g Butter, unsalted

  • 1 piece Shallot

  • 200 g Plum

  • 40 g Sugar, brown

  • 0.5 dl Alcohol, Wine, Red

  • 200 ml Soup base, beef, cube

  • 3 pieces Spices, cloves, ground

  • 0.5 piece Spices, cinnamon, ground

Steps

  1. Clean the plums, wash them, halve them, and remove the pits. Cut the halves into thin slices (or quarters). Peel and finely chop the shallot. Melt butter in a larger pot, in which we sauté the chopped shallot until translucent. Add the plums and sugar, and cook while stirring until all the sugar dissolves. Then pour in the wine and broth. Add a few cloves and a cinnamon stick. Cook the sauce over low heat, stirring occasionally, for 20 to 30 minutes or until the plums soften and most of the liquid evaporates.

  2. Preheat the oven to 180 degrees Celsius. Wash the duck breasts and dry them with paper towels. Make shallow cuts in the skin with a knife, then season the duck breasts on both sides with salt and pepper.

  3. Place the seasoned duck breasts skin-side down in a cold pan. Cook them for 5 to 6 minutes until the skin turns golden brown, then flip them and cook the other side for about 1 to 2 minutes. When flipping, baste them with the fat that has accumulated in the pan.

  4. Remove the duck breasts from the pan and place them on a baking dish, which we then place in the preheated oven. For medium-rare meat, bake the breasts for 5 to 6 minutes, for well-done, bake for 10 to 12 minutes. Remove the baked duck breasts from the oven and let them rest for about 5 minutes before serving.

  5. First, place the plum sauce on the plate. Slice the duck breasts and arrange them over the sauce. Serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 136.34 kcal
  • Fat: 5.14 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 10.27 g
    • Sugars: 7.78 g
  • Protein: 10.55 g
  • Fiber: 0.83 g

Advice

If we have a pan with a heat-resistant handle, we do not need to transfer the duck breasts to a baking dish.