Classic duck breast, like roast duck

Ingredients for 2 servings:

• 2 duck breasts
• 1 jar duck stock or chicken stock
• 1 tsp tomato paste
• 100 ml water
• some red wine
• Mix sauce thickener, dark or 1 heaped tbsp flour with water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the duck breasts and pat dry. Season with salt and pepper. Score the skin. Heat a little water (approx. 100 ml) in a pan and sear the duck breast, skin-side down. The fat will render, the skin will become nice and crispy, and the duck will cook in its own juices. When the skin is a nice golden brown, sear the other side. Then deglaze with duck stock and red wine and stir in the tomato paste. If you like, you can press a fresh garlic clove into the sauce. Now, uncover the pan (otherwise the skin will become soft again), and place it in the oven at 160°C (convection oven) for about one hour, depending on the oven and the thickness of the duck breast. Once the cooking time is over, thicken the sauce with either a dark sauce thickener or the flour and water mixture and season to taste. This recipe is for anyone who thinks a whole duck is too much but loves roast duck.