Duck breast with spicy potato cubes and a delicious red wine sauce

Ingredients for 3 servings:

• 2 duck breasts
• 1 kg potatoes or depending on hunger
• 350 ml red wine, French, if available
• 1 shot of port wine
• some balsamic vinegar, dark
• some honey
• Sugar
• salt and pepper
• Herbs of Provence
• 3 m.-sized onion(s)
• e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel the potatoes and cut into cubes about 1 cm thick. Season immediately with salt, pepper, and Provençal herbs. Add the olive oil and rub in vigorously with your hands to prevent them from browning. Set aside. Blanching or pre-cooking is not necessary. Score the duck skin in a diamond shape so that you can easily cut thin slices after frying. Season with salt, pepper, and Provençal herbs. Heat just a few drops of olive oil in the pan until very hot, then place both duck breasts in the pan, skin-side down (4-5 minutes over high heat). Then reduce the heat slightly and fry the flesh side down for another 1-2 minutes. Immediately remove from the pan and place skin-side up in the oven preheated to 90-100°C for 25-30 minutes. Afterward, they should be nice and crispy on the outside and wonderfully pink on the inside. Now add the potatoes to the stovetop in another pan with olive oil so that they cook and crisp up at the same time. Now skim some of the rendered duck fat and fry the sliced ​​onions in it, then deglaze with a little dark balsamic vinegar and the red wine. Then add salt, pepper, sugar, a little honey, and a dash of port, and let it reduce. If you don’t have enough liquid at this point, you can add some of the skimmed duck fat or more red wine. We like this with a green salad with sour cream or yogurt dressing.