Duck breast with plums and leeks
1 serving
30 minutes
Duck breast with plums and leeks is a refined dish of Chinese cuisine, harmoniously combining the sweetness of fruits, the spiciness of herbs, and the tenderness of meat. In China, duck is traditionally prepared with sweet-and-sour additions that enhance its rich flavor. In this recipe, aromatic rosemary highlights the depth of duck notes while caramelized plums add a subtle fruity sweetness. Leeks provide softness and a slight piquancy to the dish. Searing the meat before roasting preserves its juiciness, and baking under foil allows the ingredients to exchange flavors. It is best served with quinoa or fresh vegetables to balance the richness of the dish. This refined, elegant treat is worthy of a festive table or a cozy dinner with an Eastern flair.
1
Preheat the oven to 190°C
2
Heat the pan. Pour literally 1 teaspoon of vegetable oil into the pan. Sear the duck breast without skin on both sides for 3-5 minutes.
- Vegetable oil: 1 teaspoon
- duck breast: 1 piece
3
At this time, we wash the ripe plum and cut it in half. We remove the pits. We slice the leek (about 7 cm) into rings about 2-3 mm thick.
- Plums: 3 pieces
- Leek: 1 stem
4
Place the chicken breast in a heatproof dish, seasoning both sides with salt and pepper. Arrange halved plums around the chicken. Add a couple of grams of coconut oil on top of the plum halves. Sprinkle with dried rosemary, previously crushed in your hands, and also place rings of leek on top.
- duck breast: 1 piece
- Sea salt: pinch
- Ground black pepper: pinch
- Plums: 3 pieces
- Coconut oil: 1 teaspoon
- Dried rosemary: pinch
- Leek: 1 stem
5
Cover the form with foil and place it in the oven for 15-20 minutes. Turn off the oven and let the meat rest for 5-10 minutes.
6
We serve the chicken breast hot with vegetables, green salad, or boiled quinoa, drizzled with the juices from the breast. Ingredients are specified for 1 serving.