Oven-style duck breast with spiced plums

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Oven-style duck breast with spiced plums

		Sea salt
		White pepper
		Peanut oil
		Oil
		Olive oil
		Cane sugar
		The juice of a lemon
		The juice of half an orange
		The juice of a lime fruit
		Butter
1	pinch	"five spices" (consists of anise pepper, crushed anise, cloves, cinnamon and fennel seeds encountered. available at Asian grocers)
1	tsp	Dijon with top
1	whole	Cinnamon
1		Star anise
1,5	dl	Red wine
2		Duck breasts
2	tbsp	Brandy
3		Plums
3		Carnations
3	tbsp	Water
4	tbsp	Red currant jelly

Instructions for Oven-style duck breast with spiced plums

To prepare the Oven-style duck breast with spiced plums recipe, please follow these instructions:

Sprinkle the anthrax into the fat layer and season with salt and pepper. They are brushed in the oil with the skinside down for 8-10 minutes or until they are golden. Then they turn and fry for a couple of minutes. The anthestras are placed in the oven for 5-6 minutes, depending on the thickness. They are served on the plate with a spoon of olive oil around.

Sprouted plums: The flowers are halved and the stone is removed. They are roasted with meat side down in oil until golden. Add a stick of butter and sprinkle with cane sugar. Then add the water until the liquid is obtained as a syrup.

Sauce: Red wine, brandy, cinnamon, carnations and star anise are served in a pot and simmer for 10 minutes. Then add the juice from orange, lemon and lime fruit. Mix the mixture to half. Then add the "five spices", the dijon pepper and the ribs. Whip in the sauce until the gel is dissolved. Once dissolved, the sauce is said. The anthestras are arranged on a plate of half-plums, which are poured out with the warm, but not hot sauce.