Duck breast fillets marinated in a yogurt sauce

Ingredients for 2 servings:

• 2 duck breast fillet(s), frozen
• 4 tbsp germ oil
• 2 tbsp mixed herbs for Asian cuisine, frozen
• 4 tbsp white wine vinegar
• 1 tbsp ginger
• 1 tbsp lemongrass
• 1 tsp garlic
• 100 g Greek yogurt, 10%
• 2 tbsp sesame seeds
• 2 shallots
• 50 ml olive oil
• e.g. sea salt and pepper
• 1 tbsp crème fraîche
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 45 minutes

Asian spiced.

Thaw the duck breast fillets in the refrigerator, rinse with cold water, and pat dry with a paper towel. Remove any excess skin or fat and score the fatty side with a sharp knife in a diamond shape. For the marinade, combine the germ oil and vinegar with the finely chopped spices (ginger, lemongrass, garlic) and add the “Asian Herb Mix.” Finally, stir in the yogurt and sesame seeds and season with salt and pepper to taste. Place the prepared duck breast fillets in the marinade and refrigerate for 24 hours. Remove the duck breast fillets from the refrigerator in time to allow them to reach room temperature. Peel the shallots and slice them into thin rings. Preheat the oven to 160°C (320°F) and fill a gastro-grade dish with olive oil, covering the bottom, and place it in the hot oven. Place the duck breast fillets, flesh-side down, in the hot olive oil and scatter the shallot rings around them. First, roast for 20 minutes at 160°C (top/bottom heat), then for another 10 minutes at maximum grill setting. Watch the fat side for a while to brown. The meat should be slightly pink in the center. Distribute the braised shallot rings over the duck breast fillets. Meanwhile, bring the remaining marinade to a boil with crème fraîche and tomato paste, stirring constantly, and serve with the duck. Serving suggestion: Serve with beetroot, fried potato wedges, and Jerusalem artichoke slices.