Duck breast in plum sauce
- 250 gr duck breast
- 250 gr prunes soaked in SABA to cover and cut in stripes
- 225 ml red wine
- 50 ml BALSABAMO 6
- 50 ml orange juice
- 1 tbsp potato starch
- salt and black pepper
- pomegranate seeds
Remove the skin, add salt and pepper.
Put a tbsp olive oil, briefly fry the skin in a heavy frying pan, discard it and sear the duck thoroughly in the same pan.
End the cooking of the duck breast in the oven (180° C for 15-20 minutes) till the meat is medium rare.
Once cooked remove the meat from the oven and keep it in a warm place for about 5 minutes before cutting it.
In the Frying pan used to cook the duck, stir fry the prunes adding the BALSABAMO 6, red wine and orange juice then reduce at mild temperature for about 5 minutes.
To thicken the sauce add the starch dissolved in some water.
SEASON TO TASTE
Slice each breast into pieces 1 cm thick, and place on serving plates.
Pour the sauce on top adding chives and pomegranate seeds, serve with mashed potatoes.