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Duck Flambe

ingredients

serves 4
2 boned duck breasts, weighing 300 g (11 oz each)
350 g (12 oz) plums
2 pinches each salt and freshly ground black pepper
1 tbsp (1/2 oz) butter
2 tbsp brandy
scant 1/2 (us) cup (100 ml) soured cream
scant 1/2 (us) cup (100 ml) single/light) cream
1 pinch ground cinnamon
1 pinch cayenne pepper

method

1. Wash and pat dry duck breasts. Remove skin but don't discard.

2. Wash, dry, halve and stone plums.

3. Put strips of skin into a dry frying pan, cover and fry until crisp and brown. Take out of pan.

4. Using fat still in pan, fry duck breasts for 3 minutes on each side, then season with salt and pepper and remove from pan. Cover with aluminium foil to keep warm.

5. Pour away duck fat. Heat butter in pan and fry plums until juicy without losing their shape.

6. Heat duck and juices gently with plums.

7. Add brandy and heat, then set alight. After 3 seconds, put lid on pan.

8. Keep duck and plums warm on serving dish. Combine cooking juices with soured cream, cream, cinnamon and cayenne pepper, seasoning to taste with salt and pepper.

9. Carve duck breasts in thin diagonal slices, and scatter with crispy skin. Serve sauce separately.

10. Good accompanied by potato fritters and a green salad.

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