Roast duck breast with cranberry sauce

Ingredients for 2 servings:

• 2 duck breasts
• 1 tbsp vegetable oil
• 2 shallots
• ¼ liter red wine, dry
• 2 tbsp cranberries
• 3 tbsp crème fraîche
• Salt and pepper, from the mill
• Thyme, to taste
• Rosemary, to taste

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the duck breast and dry thoroughly with kitchen paper. Score the skin crosswise and season with salt. Heat a tablespoon of vegetable oil in a hot pan and sear the duck breast, skin-side down. Add the herbs and sear for about 6 minutes, until golden brown. Finish cooking the duck breast on a rack in a preheated oven at 150-180°C for about 15-20 minutes. Sauté the diced shallots in the pan with the pan juices until translucent. Deglaze with red wine. Add the cranberries and crème fraîche and reduce by about half. If the sauce is too thin, thicken with a tablespoon of ice-cold butter or a teaspoon of cornstarch. At the end of the cooking time, remove the meat from the oven and let it rest for a while. Cut the meat diagonally into thin slices and arrange on warmed plates with the sauce. Dumplings, spaetzle, wild rice and red or Brussels sprouts go well with it.