Pink roasted duck breast with mustard seed sauce

Ingredients for 4 servings:

• 4 Barbary duck breasts
• Salt and pepper from the mill
• 130 g butter
• 75 g mustard seeds
• 120 g shallot(s)
• 500 ml white wine
• 250 ml apple juice
• 500 ml chicken stock
• 2 tbsp balsamic vinegar
• 2 tbsp raspberry vinegar
• Salt
• ½ tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

For the mustard seed sauce, place 100g of butter in small pieces on a dinner plate and let it solidify in the freezer. Place the mustard seeds in a sieve and rinse them. Peel the shallots and dice them very finely. Heat the remaining 30g of butter in a saucepan and sauté the shallots, then deglaze with white wine, apple juice, balsamic vinegar, and raspberry vinegar. Add the mustard seeds and chicken stock. Season with salt and sugar. Simmer gently for about 60 minutes, until the liquid is reduced by 1/3. Then whisk in the ice-cold butter pieces, one at a time. For the duck breasts, preheat the oven to 80°C (top/bottom heat). Score the skin of the duck breasts in diamond shapes with a sharp knife. Heat a pan on the stovetop and fry the breasts, skin-side down, in the pan until crispy and golden. Season with salt and pepper, turn over, and continue cooking briefly. Place the duck breasts in the pan in the preheated oven and let them rest for about 25 minutes. Just before serving, fry the skin again until crispy (e.g., on a grill). Serve with croquettes and red cabbage.