Summary

Ingredients

• 1 duck breast
• 1 pinch (s) salt (ideally: rosemary salt)
• 1 pinch (s) pepper, freshly ground
• 2 stalks rosemary, fresh

For the sauce:

• 1 onion (s), red
• 100 ml red wine
• 6 chestnut (s), precooked
• 50 ml cream
• 20 g dark chocolate (e.. couverture)
• salt and pepper

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Instructions

1. Preheat the stove to 150 degrees.
2. Make a diamond-shaped cut into the duck breast on the fat side with a sharp knife, but do not damage the meat. Then pepper (on both sides) and salt (only the skin side).
3. Place the duck breast skin down in a cold (!) Pan without adding any fat. Turn the stove to the highest heat. When the fat side is nice and crispy brown, turn the duck breast and then place it briefly on the meat side. When doing this, turn down the heat.
4. In the meantime, mash the chestnuts with a fork and finely dice the onions.
5. Place the duck breast in a small baking dish, place rosemary sprigs on top and put in the hot stove. The duck breast will cook in 20 minutes and should then be light pink.
6. In the meantime, prepare the sauce. Lightly brown the onion in the hot duck fat, then deglaze with red wine and add the chestnuts. Bring to the boil and then add the cream, season with salt and pepper. Finally melt the chocolate in it. The sauce should no longer boil!
7. Take the duck breast out of the stove and cut it nicely into slices. Serve with the sauce.
8. Red cabbage and dumplings go well with this dish, the remaining chestnuts can also be served tossed in butter.