Duck breast from the Roman pot

Ingredients for 4 servings:

• 2 duck breasts
• 1 onion(s)
• 2 carrots
• ½ celery
• 3 cloves garlic
• ½ bunch parsley
• 6 sage leaves
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 bay leaf
• ½ cup white wine
• 1 cup chicken broth
• salt and pepper
• 1 tbsp tomato paste
• 1 dash of cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the Roman pot completely in cold water for at least 20 minutes. Peel the onion and carrots, trim the celery, peel the garlic and chop everything into large pieces. Place all ingredients, from the onions to the chicken stock, in the Roman pot. Season the duck breasts with salt and pepper and place them on top of the vegetables. Place the closed Roman pot on the rack on the lowest shelf in a COLD oven. Then heat up to 200°C using top/bottom heat. After 2 hours, put the vegetables, herbs and cooking liquid in a saucepan, puree everything and pass through a sieve. Stir in the tomato paste and bring to a boil. Season the sauce with salt and pepper to taste and finally add a dash of cream. At the same time, place the duck breasts back in the switched off oven in the Roman pot WITHOUT the lid while the sauce is being prepared. Slice half a duck breast per portion and place on a plate. Rice, dumplings, potato gratin or ribbon noodles are suitable side dishes.