Roasted Duck Breast with Blue Cheese "Kaiserschmarren"

Main Dishes
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Ingredients for 10 portions
  • For the roasted duck breast
  • 10 pcs Barbarie Duck Breast, 160 g each
  • Salt
  • Black pepper, freshly ground
  • Olive oil
  • For the Blue Cheese "Kaiserschmarren"
  • 300 g QimiQ Classic, room temperature
  • 125 g Low fat quark [cream cheese]
  • 7 Egg yolk(s)
  • 100 ml Milk
  • Salt
  • Black pepper, freshly ground
  • Nutmeg, ground
  • 7 Egg white(s)
  • 150 g AP Flour, plain
  • 80 g Butter
  • 150 g Blue cheese
  • For the Balsamic plums
  • 180 g Sugar
  • 225 ml Balsamic vinegar, aged 8 years
  • 125 ml Red wine
  • 1 g Cloves, ground
  • 2 g Cinnamon, ground
  • 250 g Plums, diced
  • 500 g Plums, cut into segments
Method
1.
Clean the dark breast, score the skin and season with salt and pepper.
2.
Heat the oil in a pan. Place the meat in to it skin side down and fry on a medium heat until crispy. Fry on the other side and allow to rest for approx. 5 minutes.
3.
For the blue cheese "Kaiserschmarren": whisk QimiQ Classic smooth. Add the the quark, egg yolks, milk and spices and mix well.
4.
Beat the egg whites until stiff. Fold together with the flour into the mixture.
5.
Heat the butter in a pan, and pour the dough in. Crumble the blue cheese and spread over the dough.
6.
Place the pan with the dough in a preheated oven at 350 °F (air circulation) and bake for approx. 15-20 minutes until golden brown.
7.
Remove from the oven. Using a spatula or two forks, tear the "Kaiserschmarren" into bite-size pieces.
8.
For the Balsamic plums: place the sugar, Balsamic vinegar, red wine, cloves, cinnamon and diced plums into a cooking pot and bring to the boil. Cook for approx. 20 minutes. Blend with an immersion mixer and strain through a sieve.
9.
Bring the mixture to the boil. Add the remaining plums and bring to the boil again briefly. Remove from heat and allow to stand.
10.
Cook the duck breast in the hot oven at 350°F (air circulation) for approx. 5 minutes until done.
11.
Slice and serve with the blue cheese "Kaiserschmarren" and Balsamic plums.