Roasted duck breast with caramelized balsamic red wine apples on radicchio salad

Ingredients for 2 servings:

• 2 pieces of duck breast
• 1 radicchio
• 1 apple (sweet and sour)
• 100 ml red wine
• 4 tbsp balsamic vinegar
• 1 tbsp oil (sunflower)
• 20 g butter, approx.
• salt and pepper
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the duck breasts and fry them skin-side down in a pan with 1 tbsp sunflower oil for 5 minutes, then turn them over and fry for another 5 minutes. Remove the duck breasts, season with salt and pepper, wrap in aluminum foil, and place in an oven preheated to 180°C. Add butter to the pan with the duck fat, add 1 tbsp sugar, and gently let the sugar caramelize. Chop the apple and add it to the pan, tossing briefly. Add balsamic vinegar and deglaze with red wine. Allow the red wine to reduce, then keep warm, but do not boil. Remove the duck breast from the oven after 15-20 minutes, slice it, and mix any cooking juices into the apple sauce. Wash the radicchio salad and spread it evenly on a plate. Arrange the duck breast slices on top, then add the apple pieces. It’s best to drizzle the sauce over the duck slices and salad with a spoon.