Duck breast with Siam crust and braised pear

Ingredients for 2 servings:

• 2 pieces of duck breast, on the bone; braised
• 2 egg yolks
• 100 g butter, soft
• 50 g white bread, diced (crispy toasted)
• 60 g breadcrumbs
• 60 g ginger, peeled and finely chopped
• 2 g coriander, fresh, chopped
• Salt and pepper, white from the mill
• 2 pears, halved, pitted
• 50 g marzipan
• 1 tbsp sugar
• 1 tbsp butter
• 200 ml broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the braised duck breasts from the carcass; remove the skin. Pat the skin dry, dice it finely, and roast it in a pan until crispy. Combine the egg yolk and butter, add the breadcrumbs, bread cubes, and goose skin. Stir in the ginger and coriander, and season with salt and pepper. Spread the mixture over the duck breasts and press down firmly. Halve the pears and cut off the base. Mix the sugar, raisins, marzipan, and butter, spread over the duck breasts, and place them in an ovenproof dish with the duck breasts. Pour in the broth and place in the oven at 160°C. Bake for 6-8 minutes, then turn on the grill. Bake until golden brown and serve with the roasted pear. Serve the braised sauce on the side. Baked polenta slices as a side dish.