Duck Breast with Sweet and Sour Crust with Port Wine Sauce

Lightly toast the pine nuts in a dry frying pan without adding any fat and then finely grind them.

Chop the raisins and the parsley. Mix with the ground pine nuts, the grated lemon peel and the port wine. Leave to infuse briefly.

Finely chop the shallot.

Preheat the oven to 75 °C and heat a plate. Season the meat with salt and pepper. Brown in the clarified butter at the beginning on the top side for 1 1/2 min. Turn, spread the crust mixture evenly on top, press well until smooth and sear the duck breasts on the 2nd side for 1 1/2 min, continuously drizzling hot butter over the crust with a spoon. Transfer the duck breasts on the spot to the preheated plate and roast in the heated oven at 75 °C for 3/4-1 hour. Briefly sauté the shallot in the drippings.

Extinguish with port and red wine. Boil to 100 ml (based on 4 servings). Set aside.

Turn oven broiler on to 250 °C and lightly broil the duck breasts for 1 1/2-2 min. just before serving. At the same time, bubble the sauce repeatedly. Mix in the butter in small pieces. Season well with salt and freshly ground pepper.

Slice the duck breasts diagonally. Arrange on hot plates and pour sauce around them. Serve immediately.

Additional dish: Red lentils Note Petra: Crust mixture is just as enough for 3 duck breasts.

Can also be left in the oven for 1 1/4 hours – it will be nice and red.

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