How to make
With a sharp knife, cut the duck meat into a rhombus shape, salt both sides.
Put it in a non heated pan, skin side down, put it on the stove and heat on low heat, fry for 8-10 minutes and turn.
Pour the fat from the pan into a jar and refrigerate for another tasty dish.
Place the meat in a guvec or pan.
Mix honey and vinegar, salt and black pepper, coat the duck breast skin with it.
Bake in a preheated oven at 270°F (130°) for about 20 minutes (core temperature 65°C).
Then place briefly under the hot grill of the oven until the skin is crispy.
Cover with aluminum foil and let rest for about 5 minutes.
Pit the plums and place them in a saucepan with 1 tbsp. sugar and merlot and over high heat until the sugar melts and the wine boils.
Once boiling, reduce the heat to medium from high and cook the plums for 12-15 minutes or until most of the liquid has reduced and thickened. Remove.
Preparing the polenta:
Bring the water with the salt to a boiling point and pour the corn semolina, stir with a wooden spoon. Boil for about 20 minutes, stirring occasionally and putting the lid on the pot so it doesn't splatter.
When it thickens well, add the butter and parmesan cheese and serve hot.
Slice the duck breast fillets and serve with plum sauce and polenta. Enjoy this wonderful duck magret with plum sauce and a glass of fine wine!
