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Ingredients (4 servings)
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400 g Pflaumen
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2 Stk. Orangen
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80 g Schalotten
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600 g Entenbrustfilet
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300 g Baguette
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Salz, Pfeffer, Thymian
Preparation
- Score the skin of the duck breast fillets in a diamond pattern, season with salt and pepper. Slowly sear skin-side down in a cold pan without extra fat until crispy, flip and finish cooking in the oven at 160 degrees for about 12 minutes.
- Wash, pit and quarter the plums. Finely dice the shallots and squeeze the juice from the oranges.
- Briefly bake the baguette in the warm oven during the last few minutes.
- Briefly sauté shallots and plums in the remaining pan drippings, deglaze with orange juice, season with thyme, salt and pepper and let simmer slightly. Serve the sliced duck breast with the braised fruit and baguette.
