Duck breast with spicy plums

Name: Duck breast with spicy plums
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 1/4–1/2 red chilli pepper; 400 g ripe plums / plums; 1-2 TABLESPOONS demerara sugar; 7-8 TABLESPOONS Balsamic cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g roasted peanuts; 1 collar Spring onions; 1 walnut-sized piece of ginger; 2 Garlic cloves; 2 large duck breast fillets (approx. 400 g each); 2-4 Tbsp Oil; 250 g Basmati Rice; 6-8 TABLESPOONS Soy sauce; 7-10 Tbsp Coriander; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
1/4–1/2 red chilli pepper
400 g ripe plums / plums
1-2 TABLESPOONS demerara sugar
7-8 TABLESPOONS Balsamic cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g roasted peanuts
1 collar Spring onions
1 walnut-sized piece of ginger
2 Garlic cloves
2 large duck breast fillets (approx. 400 g each)
2-4 Tbsp Oil
250 g Basmati Rice
6-8 TABLESPOONS Soy sauce
7-10 Tbsp Coriander
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the onions. Clean, seed, wash and finely chop the chilli. Plums wash, stone and dice very finely. Mix everything with sugar and balsamic cream. Season with salt and pepper.
2
Let plum sauce steep for at least 30 minutes.
3
Roughly chop the nuts. Clean and wash spring onions and cut into large pieces. Peel ginger and garlic and chop finely.
4
Wash the meat, dab dry and cut the skin lengthwise at a distance of about 1 cm. Season meat with salt and pepper. Heat 1-2 tablespoons of oil in a large frying pan. Sauté spring onions in it, season and remove.
5
Put 1-2 tablespoons of oil in the pan and heat it up. Fry the meat in it on the skin side at medium heat for about 12 minutes. Then turn and fry for another 10 minutes.
6
Simmer the rice covered in a good 1/2 l of boiling salted water for about 20 minutes (see also package instructions).
7
Add garlic and ginger to the meat in the pan. Add soy sauce and bring to the boil. Braise the breast fillets in it with the skin facing upwards for about 3 minutes. Remove the meat, wrap it in aluminium foil and let it rest for about 10 minutes.
8
Heat the spring onions with the stock in the pan.
9
Fold the nuts into the rice. Remove the meat from the foil, pour the juice into the onions and bring to the boil briefly. Flavour plums. Cut the meat open and arrange everything. Add peanut rice. Garnish with coriander.