Summary

Ingredients

• 4 duck breast with skin (TK)
• 2 tablespoon five-spice powder
• 100 g plum jam
• 1 glass plum (s) (400 ml), drained
• 4 tablespoon oil (peanut oil)
• 2 tablespoon soy sauce
• 250 g pasta (chili taliatelle)
• 1 teaspoon herbs your choice, mixed
• 1 teaspoon salt (French salt)
• 20 g butter
• 200 ml poultry stock (duck stock)
• 1 lemon (s), the juice it
• 1 tablespoon sea salt
• Oil for the mold

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Instructions

1. Oil a baking dish. Place the duck breast fillets with the skin side up. Fry for approx. 20 minutes at 180 ° C in a preheated oven.
2. Mix a marinade from the peanut oil, the soy sauce, approx. 50 g plum jam and the five-spice powder. Take the fillets out of the oven, cut each one into strips and put them back in the baking dish. Spread the marinade on the trimmed breasts with a brush. The whole thing comes back in the oven just before serving for 5 minutes on grill setting.
3. Cook the pasta in boiling water, salted with sea salt, for approx. 10 minutes until al dente. Pour off the water, put the pasta back on the stove. Fold in the butter flakes and the herbs and french fries salt.
4. For the sauce, put the duck stock in a saucepan and bring to the boil, add the remaining plum jam for the binding. As soon as the consistency is as desired, the plums are added without liquid at the very end - do not cook until they are broken. Finally, add the juice of a whole lemon.
5. Arrange and serve on plates.