Summary

Ingredients

• 500 g plum (s), pitted, fresh or frozen
• 1 duck breast
• 125 g bacon
• 0.75 liter ¾ broth
• 1 chilli pepper (s)
• 1 leek stick (s)
• sour cream

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Instructions

1. Fry the bacon in a saucepan and add the leek cut into rings. After frying, fill up with the broth and cook for 20 to 30 minutes with the plums and the chopped chilli pepper. Then puree and strain through a sieve.
2. In the meantime, cut into the duck breast in a diamond shape on the skin side and fry in the hot pan first on the skin side and then also on the other side until it only yields a little under pressure. After frying, wrap in aluminum foil and let rest.
3. When the duck has rested enough (approx. 7-10 minutes), cut off the skin and cut the meat into slices and distribute it on the soup plates. Now pour the hot soup over it and add a dollop of sour cream to each.