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Duck Breast with Flavoured Prunes



2 tbsp. Ceylon tea (or 2 teabags)
200 g SUNSWEET prunes
2 Barbary duck breasts (approx. 350 g each)
Salt, black pepper
2 red onions
1 tbsp. butter
1 heaped tbsp. sugar
1 tbsp. balsamic vinegar
1 level tsp. five spice powder
500 g Pak Choi
1 garlic glove
1 tbsp. oil
1 tbsp. soy sauce


  1. Boil 300 ml water and pour over the tea. Steep for 10 minutes. Add prunes and soak for 2 hours.
  2. Preheat the oven to 150 °C. Wash duck breasts and blot dry. Cut the skinfat in a grid-like design with a sharp knife. Season from all sides with salt and pepper. Heat a large pan over a moderate heat and place the fillets, skin-side down. Let them cook for 3 minutes. Turn the breasts over and cook for approximately 2 minutes. Place in a fireproof casserole dish, skin-side up and grill for 15 minutes.
  3. Peel onions and cut into strips. Heat butter in a pan and sauté onions. Sprinkle sugar on top and sweat briefly while stirring. Deglaze with balsamic vinegar, prunes and water they were soaked in. Add five spice powder. Heat everything up and boil down on medium heat for 12-15 minutes without the lid. Whisk occasionally. Try not to crush the prunes. Season the sauce with salt and pepper.
  4. Remove duck breasts from the oven and allow them to rest for approximately 5 minutes. Divide Pak Choi in individual pieces and wash. Peel and finely chop garlic. Heat oil in a coated pan. Stir fry wet Pak Choi and garlic for 3-5 minutes. Garnish with spiced prunes and vegetables. Serve with basmati rice.

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