Today’s second recipe is dedicated to La Golosa di Montelparo plum jam and is a delicious second course. The jam should not be combined or mixed with other ingredients. The idea is to find the right flavours and combinations to bring out the natural flavour of the fruit, and vice versa. I have chosen duck breast, a dark and flavourful meat which is quite fatty and therefore combines very well with the sugars of the fruit.
INGREDIENTS
La Golosa plum jam
Duck breast
Potatoes
Butter, salt and pepper, thyme
We start by preparing the bed on which to rest the duck breast. Wash the potatoes and place them in a saucepan with cold water and a handful of salt. When the water boils, leave them to cook for 40 minutes, then drain and mash them, directly on the soft butter and thyme. When the butter has melted completely, use an immersion blender to whip the mixture and obtain creamed potatoes.
Now comes the duck: brown the duck breast in a very hot and lightly buttered frying-pan, starting with the side with skin, for at least 4 minutes. The duck is perfectly cooked when it is caramelised on the outside and pink on the inside.
We are now ready to make our dish: place the scalloped duck breast on the creamed potatoes and dress with the plum jam and sea salt. Enjoy!
Recipe by Luca Robledo
