Duck breast with prunes and port sauce

Preferably, the plums should be stored overnight in the port.

Let the duck breast fillets come to room temperature and cut the sheet crosswise to the layer of fat. Cut the cold butter into cubes and put in the refrigerator until use.

Grease a frying pan or a frying pan with a thick bottom with a dash of oil and set on high heat until the pan is hot.

Place the duck breast fillets with the skin side down in the pan and simmer for 8 to 10 minutes on medium heat until the skin is crispy and most of the fat is cooked out. Turn them over and let them bake brown on the bottom.

Sprinkle them on both sides with salt and pepper and let them cook on the bottom for a few minutes on low heat.

Take them out of the pan, place them on a plate and let them rest covered with aluminum foil. Pour out the most fat from the pan and quench with the poultry meat.

Let the thyme and the softness of the plums on high heat simmer briefly. Heat the prunes in the sauce and scoop them out of the pan.

Beat the cold butter with a few cubes at a time through the hot sauce and season the sauce with salt and pepper. Stir in the resulting liquid from the duck breast fillets.

Cut the fillets into slanted slices and spread them over the preheated plates.

Spoon the sauce with the prunes next and serve with vegetables of your choice and potato croquettes or puree.