Roasted Duck Breast with Griottes

Score the duck breast on the skin side in a diamond shape, season with salt and pepper and roast in a frying pan on the skin side until golden brown, then turn to the other side, place in an ovenproof dish and cook in the oven for approx. 10 min. at 150 °C, then grill briefly until crispy.

In the meantime, pour out the excess fat from the roasting pan. Sauté the shallot together with the rosemary sprig. Deglaze with duck stock and griottes liqueur and make. Remove the rosemary sprig. Later add balsamic vinegar, salt and freshly ground pepper to taste and fold in the cold butter. Add the griottes, do not make more.

Cut the duck breast and bring to the table with the sauce. It goes well with potato gratin.

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