| Duck breast | 5 pcs | Slice slits into the skin of the duck breasts, season with salt and pepper, sprinkle with chopped rosemary, and sear skin side down in a pan until fat is rendered, then turn and sear on the other side. Place in an oven preheated to 160 °C for 7–8 minutes. When done, let the meat rest so that the juices are not lost when slicing. Prepare a sauce from the caramelised drippings, add red wine and chicken broth, and reduce to about a third of the volume. Finally, season the sauce with salt and finish with butter. |
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