Duck breast with a sauce of prunes and star anise

Preheat the oven to 200 ° C.

Make sure the duck breast fillets are at room temperature. Halve the potatoes in the length.

Place the potatoes on a griddle covered with parchment paper and drizzle with oil, pepper and salt.

Roast in the middle of the oven in approx. 35 min. Until done.

Meanwhile, peel the carrots with a peeler, cut them in half lengthwise and cut each carrot into three slanted pieces.

After about 15 minutes, remove the baking sheet from the oven and scoop the potatoes. Place the carrot next to it, drizzle with the oil, pepper and salt and scoop.

Roast for about 20 minutes in the middle of the oven.

Meanwhile cut the plums into strips.

Cut the fat side of the duck breast fillets crosswise so that there is a checkered pattern in the fat (just not so deep that you cut into the meat).

Sprinkle with salt and salt. Heat a frying pan or skillet without oil or butter and fry the fillets on the fat side for 7 minutes on medium heat.

Turn and fry for 4 minutes on the meat side. Remove from the pan, place on a plate, cover with aluminum foil and leave to rest for 10 minutes. Keep the shortening.

Meanwhile, clean the oranges, grate the orange skin of 1 orange and squeeze out the fruit.

Put the strips of prunes with the orange juice, the star anise, bouillon tablet, 150 ml water and pepper with the remaining shortening.

Bring to the boil and simmer for 10 minutes on low heat. Remove the star anise and pour into a tall cup.

Puree with the hand blender into a smooth sauce. Add another 50 ml of hot water and stir in the sauce. Season generously with pepper.

In the meantime, pick the leaves of the parsley.

Peel the orange and white skin of the other orange with a sharp knife, cut the orange segments between the fleece and collect the juice.

Mix the orange wedges and juice together with ⅔ of the parsley and the oil through the chard. Season with pepper and salt.

Meanwhile, bring a pot of water to the boil and add the sugar snaps. Cook in 4 minutes until al dente. Drain. Remove the baking sheet from the oven.

Cover the carrot and sugarsnaps with the orange zest. Cut each duck breast into slices (marinate).

Serve the duck breast with the sauce, potatoes, carrots and salad. Garnish with the rest of the parsley.