Duck breast cooked in cling film

Ingredients for 2 servings:

• 1 duck breast, approx. 400 g
• 500 ml duck stock, alternatively chicken stock
• 1 onion(s)
• 2 tbsp honey
• salt and pepper
• some sugar
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

Rinse the duck breast and pat dry, then rub all sides with salt and wrap tightly in at least three layers of cling film. Place on the roasting rack with a baking tray underneath to catch any juices that may run out. Set the oven to 70 degrees Celsius (150 degrees Fahrenheit) and roast the duck breast for 2 hours until pink or 2.5-3 hours until well done. In the meantime, chop the onions, fry them in a little oil until golden brown, and caramelize with the sugar. Deglaze with the stock and reduce slightly. Mix the honey with 0.25 teaspoon salt and 1 tablespoon cracked pepper and heat gently if necessary. Once the roasting time is over, unwrap the duck and collect any juices that may have run out. Increase the oven temperature to 220 degrees Celsius (425 degrees Fahrenheit). Brush the honey onto the skin of the meat and glaze in the oven for 15-20 minutes. Add the gravy to the sauce, puree finely with a hand blender and season with salt and pepper.