Duck Breast with Red Wine Plum Sauce

Crispy duck breast with a silky plum sauce – the elegant autumn dish. The secret: start cold in a cold pan and let the fat render slowly.

Ingredients

• 2 duck breast fillets (about 300 g each), salt, pepper
• 3–4 ripe plums, 2 shallots, 1 clove of garlic
• 100 ml red wine, 150 ml duck stock, 1 tbsp honey, 1 tbsp lingonberry preserve
• 1 sprig of thyme, 1 tbsp cold butter

Preparation

1. Score the duck skin in a diamond pattern. Place skin-side down in a COLD stainless steel pan. Gradually increase the heat to level 6. 8–10 min. until the skin is golden brown.
   
   
   
2. Turn, 2–3 min. Core temperature: 58–62°C. Rest for 5–8 min.
   
   
   
3. Sauté the shallots, sear the plums. Deglaze with red wine. Stir in the stock, honey and lingonberry preserve. Reduce for 5 min. Stir in the cold butter.
   
   
   
4. Slice the duck breast, fan it out, and drizzle with the sauce.
   
   
   

Nutritional Values (per serving)