Ingredients 

2 mullard breasts 

200 spinach leaves 

1 tbsp honey 

1 cube Dorot crushed ginger 

1 tbsp soy sauce 

1 tsp mustard grains 

Ground black pepper 

1 cup orange juice 

1/2 cup dry red wine 

1 tbsp orange liqueur 

2 tbsp lightly roasted sesame seeds 

2 tbsp balsamic vinegar 

2 preserved peach halves, thinly sliced 

Preparation 

Leave no more than 1/2 cm fat on the meat, and score the fat layer horizontally and vertically. 

Combine all ingredients except sesame, spinach and peach, and let the meat marinate for 4-5 hours. 

Heat oven to 200 Degrees. 

In a heavy skillet brown breasts from all sides and then roast in oven for 6-7 minutes on each side. 

In a deep frying pan or wok, melt margarine or butter, add spinach, then add 2 garlic cubes and 1 tbsp soup powder. After 2-3 minutes, pour onto a plate, lay Mullard slices on top, peach slices, top with sesame seeds and serve. 

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