Crispy duck with plum sauce

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Cut the fat side with a sharp knife in a diamond shape. Fry meat in a hot coated pan, first on the fat side for 5 minutes, then turn. Fry for about 25 minutes, turning several times. After about 20 minutes, spread with 3 tablespoons of plum sauce. Prepare rice in boiling salted water according to package instructions.

2. 2

   Drain the plums and collect 200 ml of juice. Cut the plums into cubes. Peel ginger and grate finely. Peel and quarter shallots. Wash and clean mangetouts and cook in boiling salted water for about 5 minutes. Remove duck breasts from the pan and keep warm. Drain and degrease the stock. Fry the shallots in the hot pan. Add frying stock, prune juice, 100 ml water and ginger, bring to the boil. Stir starch with water until smooth, stir into the boiling liquid. Simmer for 1 minute.

3. 3

   Remove duck breasts from the pan and keep warm. Drain and degrease the stock. Fry the shallots in the hot pan. Add frying stock, prune juice, 100 ml water and ginger, bring to the boil. Stir starch with water until smooth, stir into the boiling liquid. Simmer for 1 minute. Season with salt, pepper and 1 tablespoon plum sauce. Stir in plums. Drain sugar snap peas and rice, drain. Slice the duck breast and serve with sauce, mangetout and rice. Garnish with coriander

4. 4

   Season with salt, pepper and 1 tablespoon plum sauce. Stir in plums. Drain sugar snap peas and rice, drain. Slice the duck breast and serve with sauce, mangetout and rice. Garnish with coriander