Duck breast with olives

Ingredients for 2 servings:

• 1 duck breast fillet(s)
• 1 onion(s)
• 4 cloves garlic
• 1 chili pepper(s)
• 1 tsp tomato paste
• 1 tbsp olive oil
• e.g. salt and pepper
• n. B. Flour
• 100 ml Vermouth extra dry
• 100 ml chicken broth
• 4 sprigs of thyme
• 20 green olives, pitted
• e.g. flour butter or similar to bind

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

a summery duck variant

Carefully remove the skin from the duck breast without damaging the meat. Set aside. Dice the onions, garlic, and chili. Tie the thyme sprigs together. Heat the olive oil in a saucepan over medium heat. Season the meat with salt and pepper, flour it, and fry until golden brown on both sides. Add the onions and garlic and sauté. Briefly fry the tomato paste and chili pepper. Deglaze with vermouth and add the chicken stock, as well as the thyme sprigs. Simmer gently over low heat for about 45 minutes. Turn the meat over and add the olives. Meanwhile, heat a pan over medium heat and add the lightly salted skin. Immediately, before it curls up, weigh it down with a heavy pot. After a while, turn it over and fry in its own fat until crisp and golden brown. After about 5 minutes, remove the thyme sprigs and briefly remove the meat. If necessary, reduce the stock slightly. Thicken with flour butter or similar and season with salt and pepper. Return the meat to the sauce and keep everything hot. Remove the fat from the crispy skin on a piece of paper and then cut into strips. Slice the duck breast. Serve on plates with the sauce and place the crispy skin on top of the meat. I recommend serving with baguette and rosé wine.