Summary

Ingredients

• 70 g plum (s), (prunes)
• liter ⅛ port wine
• 2 duck breast fillet
• 2 tablespoon oil, (Mazola seed oil)
• 1 spring onion (s)
• 2 tablespoon. Gravy, instant
• 2 tablespoon sauce thickener, dark

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Instructions

1. Halve the prunes and soak in port wine for 1-2 hours.
2. Fry the duck breast fillets in hot oil for 3 minutes on each side, remove and fry in a preheated oven at 225 degrees for about 10 minutes.
3. Clean and wash the spring onions, cut into fine strips and sauté in the remaining frying fat. Add 3/8 l water, plums with wine and gravy and bring to the boil. Stir in the sauce thickener and cook for 1 minute.
4. Season the sauce with salt and pepper.
5. Cut the duck breast into slices and serve with the sauce.