Duck Breast with Plum Sauce and Zucchini

Noodle dishes are always a good idea!

Today Jean-Marie Dumaine recommends a French duck, Chinese flavored, topped with Rhenish plums. Our chef from France explains how to get the duck breast really nice and crispy and stay tender at the same time, and how to spice up the plums with sugar, Szechuan pepper and mustard seeds so that they go perfectly with glass noodles and zucchini cut into noodles.

Rinse the plums, cut them in half lengthwise and remove the seeds. Boil the sugar with about 2 tablespoons of water until it caramelizes to a golden color, then extinguish with the red wine as well as the vinegar.

Bring to a boil until the caramel has dissolved again, add the spices and then the plums. Allow to simmer for 15 minutes just below boiling point.

Cut the skin of the duck breasts in a diamond shape without damaging the meat, season with salt, season with pepper. Roast the duck breasts on the skin side without fat for 6 min over medium heat, turn to the other side and roast for another 2 min. Remove from roasting pan and rest between two warm plates.

Drain the roasting juices from the plums through a sieve and cook in an open saucepan until syrupy. Keep the plums warm in it until serving.

Slice the washed zucchini into narrow slices on a vegetable slicer and cut lengthwise into tagliatelle-like strips. Roast the strips very briefly in the duck fat until they become mobile.

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