Duck breast with red wine caramel sauce

Ingredients for 4 servings:

• 2 duck breasts (flight)
• 1 bunch of soup vegetables
• 1 tomato(s)
• 1 onion(s)
• 250 ml red wine
• salt and pepper
• 1 tbsp sugar
• 50 g butter, cold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the duck breasts and pat dry. Trim any fat, tendons, and excess skin. Fry the trimmed pieces in a pan until lightly browned. Wash and roughly chop the soup vegetables. Blanch the tomato, skin, and quarter it. Peel and dice the onion. Add everything to the meat and fry for 5 minutes. Deglaze with the red wine and season with salt and pepper. Simmer for about 15 minutes, then strain through a sieve and remove any excess fat. Rub the duck breasts with salt and pepper and fry skin-side down in a dry pan for 4 minutes. Then place skin-side up in a casserole dish and roast in a preheated oven at 200°C for about 12 minutes. Turn off the heat and let the duck breasts rest for another 10 minutes. Meanwhile, melt the sugar until light caramel, deglaze with the gravy, and reduce slightly. Just before serving, stir the cold butter into the sauce. Slice the duck breast diagonally and serve with the sauce.