DUCK BREAST FILLET WITH CREAM CHEESE AND DATE TOPPING

INGREDIENTS FOR 4 PERSONS

For the topping
200 g plain cream cheese
50 g de-stoned dates
2 tbsp TOMAMI # 1
2 tsp TOMAMI # 2
Salt and pepper

METHOD
Mix the cream cheese with the chopped dates. Then add the remaining ingredients to taste.

For the herb crust
250 g panko (breadcrumbs)
50 g olive oil
1 tbsp dried Mediterranean herbs
50 g grated parmesan cheese

METHOD
Mix all the ingredients together well.

For the Mediterranean tomatoes and mushrooms
200 g small vine tomatoes, cut into quarters
200 g mushrooms, cut into quarters
1 clove of garlic crushed
2 tbsp olive oil
Salt and pepper
1 oven-sized sheet of baking paper

METHOD
Fold the baking paper into a round shape. Place the mushrooms and tomatoes with the garlic on top and mix with the olive oil, salt and pepper. Cook in the grill or oven at 180° C for about 10 minutes.

Duck breasts
2 duck breasts

METHOD
Carefully peel the skin from the duck breasts and cut it off with a knife. Salt the duck breasts on both sides; leave to stand for approx. 15 minutes. Cook the duck breasts indirectly in the grill or oven at 180° C for about 15 minutes.

Take them out and allow to cool down slightly for about 20 minutes. Now spread the cream cheese and date topping about 2 cm thick on the duck breasts.
Cook the duck breasts with the herb crust in the grill indirectly or in the oven at 180° C for another 10 minutes. Add the tomatoes and mushrooms for the last 5 minutes and heat again. Take the duck breasts out of the oven, cut and serve with the tomatoes and mushrooms.