Recipe Yellow plums in syrup and duck breast – Italian Cuisine


  • 1 duck breast (2 half breasts)
  • licorice powder
  • extra virgin olive oil
  • salt flakes

FOR THE PLUMS
Eliminate the skin of the plums: if they are all equally well ripe, the operation is easy.
Prepare a syrup: boil 400 g of water with 200 g of sugar; when the sugar has dissolved, turn off and let it cool completely.
Enter the plums in a 1/2 liter glass jar, add the syrup until the fruit is completely covered, 1/4 cinnamon stick and a few drops of lemon.
Close the jar and place it in a steam oven for 8 minutes or in boiling water for 15-20 minutes.

FOR THE DUCK BREAST
Engrave the skin of the two half duck breasts with grilled cuts.
Brown them in an iron or non-stick pan with very little oil for about 10 minutes in total, starting with the skin side. As the skin becomes crisp and releases the fat, drizzle the meat with that fat, then turn the brisket. In the end they will have to be cooked rare.
Place them on a grate with the skin up and let them rest for at least ten minutes. Then put them in the oven at 200 ° C for 4-5 minutes. Remove from the oven and let them rest for another 5 minutes. Cut them into slices, season with salt flakes, a little licorice powder and serve with the prunes in syrup.

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