Roasted Duck Breast with Vogerlsalat and Potato Dressing

For the dressing, peel and dice the onion and garlic clove, and also dice the bacon. Heat grape seed oil in a small saucepan and sauté the cubes until translucent. Extinguish with white wine and boil to half. Peel and dice the potato, add to the saucepan with mustard, bay leaf spice, a pinch of salt, sugar and clear soup and simmer gently for half an hour at a low temperature.

Preheat the oven to 130 degrees Celsius (convection oven 120 degrees Celsius , gas mark 2). Cut the duck breasts on the skin side with a sharp kitchen knife to create small squares. Season the duck breasts with salt and pepper and sear in a frying pan over medium heat on the skin side until nice and crispy. Turn the breast to the other side and sear briefly on the meat side so that the pores are closed. Chop the thyme and mix with the honey. Place the duck breasts skin side up on a rack, brush with the honey mixture and cook in the heated oven for about 13 minutes until pink.

After cooking, the duck breast should rest for 8 minutes with the oven off and the door ajar, so that the meat can still relax and the #juice# does not run out of the meat when it is cut. Clean, rinse and drain the Vogerlalat.

Lightly toast the seeds in a frying pan without fat. Cut the slices of toast into small cubes.

Related Recipes:

Braised DuckRemove wings and neck from the duck. Season the duck with salt and pepper. Place on a baking tray with the... Wild Duck Roasted in Bacon CoatRub the prepared wild duck(s) inside and out with pepper, sage, salt, juniper berries and juice of one lemon... Chicken Breast with Herb CrustPluck the parsley leaves from the stems and chop finely. Remove the crust from the bread and cut into small... Pike Perch Fillet on Red Onion Cabbage with Celery SauceOnion slaw: Sift the powdered sugar into a saucepan and caramelize over medium heat. Extinguish with the port... Crispy Salmon Fillet with Potato-Young Onion Mash on Confit Cherry Tomatoes and White Wine SauceFor crispy salmon fillet with potato-young onion mash on confit cherry tomatoes and white wine sauce, first... Sweet Potato Dumplings1. rinse the potatoes the day before, boil them in salted water on the stove, peel them while warm and put... Cassoulet From Castelnaudry1. soak the bean seeds in cold water for one night. 2. a day later, remove the skin from 1 onion and lard with... Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar DressingPreparation of the fish: Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the... Bedouin FruitRemove the peel from the onions and chop them very coarsely and mix well with the minced meat (it should be... Cooked Chicken in Ginger-Orange SauceSeason the chicken strips with half the salt and a tiny bit of pepper. Add the orange juice and mix...