Duck Breast with Zucchini Vegetables

The preparation is quite quick

1. Dry the duck breasts and cut the skin a few times. Now rub with pepper, salt and mace.
2. Heat a pan on the highest setting so that a drop of water pops up when it lands in the pan. First put the duck breasts skin-side into the hot pan and fry them vigorously. I sear the skin side until the edge of the meat is slightly whitish. Now turn and fry on the inside. It is absolutely unnecessary – at least that’s my opinion on duck breast – to use extra fat. The duck skin gives off so much fat that it is enough.
3. When both sides are nicely browned, wrap the meat in aluminum foil to which the rosemary sprigs and a tablespoon of walnut oil are added / enclosed. Now for 15-20 minutes in the oven at 120-140 degrees (depending on the thickness of the duck breasts) on intensive baking.
4. In the meantime, cut the unpeeled, washed zucchinis into thin slices. Heat clarified butter in a pan and sauté the diced shallots.
5. Add the gnocchis and zucchinis. Season with lemon pepper, salt and chilli powder. Add the juice of the squeezed oranges. Add a glass of wine and a glass of water and reduce the whole thing.
6. Take the duck breasts out of the oven and unpack. Leave in the air for 1-2 minutes and then cut into pieces of the same size. Remove the MIX vegetables from the pan and add a cup of coffee to the brew. Add a tablespoon of tomato paste and 2 tablespoons of balsamic vinegar and thicken with a little cornstarch. Now put the vegetables back in the pan and briefly bring to the boil again. Finally, 2 tablespoons of turnip tops for the sweetness and the sweet and sour sauce is ready.
7. Now all that remains to do is arrange the plates (see pictures) and enjoy the dish.

Bon appetit and culinary greetings your Biggi