Pan‑fried Duck Breast with Salad and Plum Dressing

Ingredients

• 2 duck breast fillets (about 400 g each)
• 1 Tbsp clarified butter
• 4 tbsp plum sauce
• 2 tbsp white wine vinegar
• 2 tbsp Lime juice
• 4 Spring Onions
• 2 red chilies
• 400 g snake beans
• 400 g sugar snap peas
• 0.5 bunch Basil
• 0.5 bunch Thai basil
• Salt
• ground pepper (freshly ground)

Instructions

1. 1.

   Wash duck breasts, pat dry, season with salt and pepper, then sear in a not too hot pan with hot clarified butter. Cook skin side for about 10 minutes, the other side for about 8 minutes. Remove from pan, wrap in foil and let rest for at least 10 minutes.

2. 2.

   Wash spring onions. Slice white parts thinly and green parts into thicker rings. Wash chilies, remove seeds and finely chop.

3. 3.

   Wash snake beans and sugar snap peas, trim ends, then blanch in boiling salted water for about 4–5 minutes.

4. 4.

   Remove duck from foil, carefully trim skin if desired, and slice breast meat into thin strips. Arrange on four pre‑heated plates with vegetables and herbs.

5. 5.

   Whisk plum sauce with vinegar and lime juice, drizzle over the salads, and sprinkle with fresh pepper before serving.