Duck Breast with Plum Chutney

Briefly roast mace and fennel seeds in a frying pan without fat, cool and finely crush in a mortar. Wash the orange with hot water, dry and remove the peel with a peeler. Remove the white from the inside of the peel. Briefly rinse the peel in a sieve and drain. 2.

For the marinade, in a saucepan, briefly boil the stock with the fennel, nutmeg, orange zest, honey, soy sauce and 3 tbsp. oil once over medium heat and cool repeatedly. Meanwhile, clean the duck breasts and lightly score the skin side crosswise with a sharp kitchen knife. Place the meat skin side down in a bowl, cover with the marinade and refrigerate for one night.

For the chutney, finely dice the shallots. Rinse the plums, halve them, remove the seeds and cut into wedges. Rinse tomatoes, remove the stem and cut into 1/2 cm cubes. Clean one chili pepper and cut into fine rings, rinse and dry the other.

Heat oil in a saucepan, sauté shallots over medium heat for 2 min. Add plums and sauté uncovered for 2 min, seasoning with salt, pepper and sugar. Add tomatoes and chili rings and sauté for 1 min. Add teriyaki sauce and vinegar and let it boil once. Mix cornstarch with a little water and thicken the chutney with it. Pluck lemon balm leaves, chop finely, stir in.

5. duck broth

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