Duck breast on carrot-plum-vegetables

Name: Duck breast on carrot-plum-vegetables
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 pack of (750 g) Dumpling dough half and half (refrigerator shelf); 150 g Ricotta; 1 kg Carrots; 250 g Soft plums; 3 Duck breasts (à approx. 400 g); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 Shallot; 120 ml Teriyaki sauce; 1 heaped Tsp cornstarch

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 pack of (750 g) Dumpling dough half and half (refrigerator shelf)
150 g Ricotta
1 kg Carrots
250 g Soft plums
3 Duck breasts (à approx. 400 g)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 Shallot
120 ml Teriyaki sauce
1 heaped Tsp cornstarch

Directions

1
For the dumplings, knead dumpling dough and ricotta and form approx. 18 dumplings from the mixture. Cover them and put them in a cool place. Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Cut plums in half.
2
Wash the meat, dab dry and scratch the skin crosswise with a sharp knife.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a pan. Brown the carrots briefly, season with salt and pepper. Fold in plums. Spread the mixture in a large casserole dish and cook in the oven for about 10 minutes.
4
Rub the duck with salt and pepper. Heat the pan without any more fat. First fry the duck breast on the skin side for approx. 5 minutes until crispy brown, then turn and fry on the meat side for approx. 2 minutes.
5
Place on the carrot-plum-vegetables and cook in a hot oven for 10-12 minutes. Set aside the pan with the frying set.
6
Bring plenty of salted water to the boil in a wide saucepan. Add the ricotta dumplings and let them simmer at low heat for 8-10 minutes. Remove with a skimmer and drain well. Remove the duck and vegetables from the oven, cover and leave to rest for about 2 minutes.
7
Peel and finely dice the shallot. Ca. 2⁄3 Pour the duck fat from the pan. Heat the rest. Sauté the shallot in it. Deglaze with Teriyaki sauce and about 360 ml water, bring to the boil. Stir starch and 2 tbsp water until smooth.
8
Bind the sauce with it and simmer for about 1 minute. Season to taste with salt and pepper. Cut the meat open. Pour brown butter over the dumplings as desired. Serve everything.