Duck Breast with Fruit
Ingredients
- Ingredients
- 300 grams duck legs (with skin)
- salt
- freshly ground pepper
- 1 tsp Ginger Garlic salt
- 1 tsp Orange blossom honey
- clarified butter (for cooking)
- 2 Persimmon
- 4 Date
- 1 pc ginger (4 cm)
- ½ small, red chili pepper
- ½ little, green chili pepper
Preparation steps
Rinse and pat dry duck breast, season with salt and pepper. Rub with ginger-garlic salt. Heat butter in a pan and cook duck breast until browned, skin side down first. Finish cooking in a preheated oven at 120°C (approximately 250°F) for 20 minutes. Brush duck breast with honey 5 miniutes before the end of cooking.
Rinse and dry persimmons, cut into slices. Halve and core dates. Peel ginger, cut into slices. Heat butter in a pan and saute ginger until golden brown and set aside. Rinse chile peppers, halve and remove seeds, cut into narrow strips. Remove duck breast from oven, let rest for 5 minutes and cut diagonally into slices.
Arange persimmon slices on a plate, top with two overlapping duck slices. Layer another slice of persimmon and top with duck again.Top the last duck slice with thin slice of persimmon and green chile pepper strips. Place dates around and garnish with red chile pepper strips and ginger slices. Serve.
