Summary

Ingredients

• 1 duck breast, approx. 360 g
• 12 crayfish, (crayfish) cooked + triggered
• 1 pear (s) (not too soft)
• 1 teaspoon butter
• 2 cl vermouth, dry
• 1 pinch (s) cinnamon
• salt and pepper
• 1 cup spelled
• 12 raspberries
• 1 tablespoon rocket seedlings

For the sauce:

• 150 ml white wine, dry
• 50 ml vermouth, dry
• 50 ml port wine
• 2 teaspoon sauce (pear and mustard sauce from the jar)
• 1 teaspoon butter
• salt and pepper
• Cornstarch, for binding

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Instructions

1. Carefully cut the skin side of the duck breast at an angle several times with a sharp knife, but only so far that the dark flesh is not damaged. Season the meat evenly on both sides with salt and pepper. Massage the spices into the cuts.
2. Place the duck breast skin side in the cold pan and fry on the three-quarters setting until the fat has run out and the skin is browned. Season the meat side with pepper and salt, turn and fry for about 2 minutes, then place the lid on the pan at an angle, turn off the stove and let the meat rest for about 10 minutes.
3. In the meantime, bring the three types of wine to the boil in a saucepan and reduce to about half. Stir in the pear mustard sauce and season with pepper and a touch of salt, possibly add a splash of lemon juice. Bind with a little cornstarch.
4. Cut the pear lengthways into 5-7 mm thick slices, removing the core in the middle. Melt the butter in a pan and fry the pear slices on both sides until they are a little soft. Spread the wormwood on top, cook it over and season the fruit with a little cinnamon and pepper.
5. Skewer the crayfish on two roulade needles or toothpicks and heat briefly in the pan next to the pears before serving.
6. Let the spelled simmer in 2 cups of lightly salted water for about 20 minutes.
7. Cut the duck breast diagonally into thin slices. Pour a sauce on the plate, place the breast and pear slices on top of each other in a fan shape and serve with the crayfish and spelled. Decorate with raspberries and rocket seedlings.