Duck Breast with Plum Red Wine Sauce

Ingredients

• 2 duck breast fillets (200–220 g each)
• Salt
• black pepper (freshly ground)
• 1 tsp dried thyme
• 6 plums
• 2 tsp sugar
• 2 tsp raspberry vinegar
• 300 ml dry red wine
• 1 Carrot
• 1 small beetroot
• coriander sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 80 °C fan. Wash the duck breasts, pat them dry with paper towels, season with salt and pepper, and sprinkle with thyme. Wash the plums, halve them and pit them. Set aside four half plums for garnish; finely chop the rest.

2. 2.

   Heat a heavy pan and sear the duck breasts skin‑side down until lightly browned. Flip after 1–2 minutes and transfer to the oven to cook for 30–45 minutes.

3. 3.

   Meanwhile, caramelize the sugar in the same pan used for the duck. Add the chopped plums, sauté while stirring. Deglaze with raspberry vinegar and add the red wine. Reduce over low heat until about half‑volume, season with salt and pepper. Strain the sauce through a fine sieve.

4. 4.

   Peel the carrot and beetroot. Slice both vegetables first into very thin rounds, then cut into slender strips.

5. 5.

   Bring the sauce to a boil. Slice the cooked duck breasts diagonally into thin slices, arrange on preheated plates. Drizzle with sauce and garnish with plum halves, carrot and beet strips, and coriander sprigs. Serve immediately.