Duck Breast with Fruits

Ingredients

• 300 g duck breast fillet (with skin)
• Salt
• freshly ground pepper
• 1 tsp ginger-garlic salt
• 1 tsp orange honey
• butterclarified fat (for frying)
• 2 kakis
• 4 dates
• 1 piece ginger (ca. 4 cm)
• 0.5 small red chili pepper
• 0.5 small green chili pepper

Instructions

1. 1.

   Pat the duck breast dry, season with salt and pepper, then rub with ginger-garlic salt. In a pan, brown the duck breast all over in hot clarified butter, then transfer to a preheated oven at 120 °C (convection) for about 20 minutes. Brush with honey five minutes before the end of cooking.

2. 2.

   Meanwhile, wash the kakis, dry and slice them. Halve the dates and remove pits. Peel the ginger, slice it, and fry in clarified butter until golden brown; set aside. Wash the chilies, deseed, and cut into thin strips. Remove the duck breast from the oven, let rest for five minutes, then slice diagonally.

3. 3.

   Place a kaki slice on the plate, lay two overlapping slices of duck breast over it, cover with another kaki slice, and finish with an additional duck breast slice. Garnish on top with a very thin kaki slice and green chili strips. On the side place two date halves each, and decorate with fried ginger slices and red chili strips.