Duck breast in a lemongrass, chocolate and chili sauce

Ingredients for 2 servings:

• 2 duck breasts
• 1 bunch of spring onions
• 5 stalks of lemongrass
• 5 tbsp brown sugar
• 2 dashes balsamic vinegar
• Red wine (one you would also drink)
• 50 g dark chocolate (70% cocoa)
• 2 chili peppers, dried
• salt and pepper
• olive oil or butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Score the skin-side of the fillets in diamond shapes, season with salt and pepper, and fry in a little olive oil or butter for a good 6 minutes on each side, then let rest for a while. Finely chop the spring onions, one or two chilies, and the lemongrass and fry briefly and quickly in a little oil. Caramelize the sugar in a large saucepan, then immediately deglaze with a few dashes of balsamic vinegar and a good splash of red wine. Add the lemongrass and onion mixture. Then add the chocolate in small pieces and stir in over low heat. Simmer briefly, then strain. Slice the duck breast and serve with the unusual sauce.