Duck breast fillet with plum sauce

Name: duck breast fillet with plum sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 1 bag vomited plums 250 g; 1 dl armagnac liquor; 2 duck breast fillets a 250 g; (freshly ground) black pepper; tablespoon olive oil; 250 g thin bacon strips; 1 pot poultry feast 380 ml; 2 twigs thyme; 1 tablespoon cold butter; salt; 8 twigs watercress

A tasty French recipe. The main course contains the following ingredients: poultry, veneered plums (250 g), armagnac (loin), duck breast fillets (a 250 g), (freshly ground) black pepper, olive oil, lean bacon strips, poultry meat (380 ml), thyme, cold butter, salt and watercress.

Ingredients

Directions

If necessary, halve the plums and put them in a bowl.
Pour the Armagnac on prunes and marinate prunes for at least 20 minutes.
In the meantime, with a sharp knife, grease side of duck breast fillets, cross-cut into meat, so that diamond pattern is created.
Sprinkle the filets with pepper.
Heat oil in frying pan with heavy bottom and gently fry fillets on the fat side over a very low heat for 45 minutes, until grease is melted and crunchy.
In the meantime, lightly bake in low heat in other pan bacon strips in about 5 minutes.
Add fondue, softness of plums and twigs of thyme.
Mix thoroughly and reduce the heat to about 2 to 3 minutes on high heat.
Remove the pan from heat, remove thyme sprigs and stir cold butter quickly through sauce.
Mix the plums with sauce and season to taste with salt and pepper.
Keep the sauce warm.
Remove duck breast fillets, raise the heat and let the fat become very hot.
Fill fillets on meat side for 2 to 3 minutes until meat is nicely browned.
Sprinkle duck breast fillets with salt and cut into thin slices.
Spread slices of duck over four plates and pour sauce aside.
Plate garnish with sprigs of watercress.
Tasty with celeriac or mashed potatoes..