Pinot Rose Sekt brut Asselheimer Goldberg

Ingredients

• 2 piecesduck breast fillets
• 200 gfresh raspberries
• 150 mlduck stock
• 1 pieceshallot
• 30 gcold butter
• 2 tbspdark balsamic vinegar
• 1 tbspliquid honey
• 3 piecesthyme sprigs
• 1 pinchsea salt
• 1 pinchblack pepper

Preparation

1. 1Score the skin of the duck breast fillets in a diamond pattern without cutting into the meat. Season both sides with salt and pepper.
2. 2Place the duck breast skin-side down in a cold pan and slowly render out the fat over medium heat until crispy, about 8 to 10 minutes.
3. 3Turn the meat, sear on the flesh side for about 3 minutes, and then let it finish cooking to medium-rare in a preheated oven at 120 degrees Celsius conventional heat for about 12 minutes.
4. 4Meanwhile, finely dice the shallot. Pour off most of the duck fat from the pan, leaving a small amount, and sauté the shallot until translucent.
5. 5Deglaze with balsamic vinegar and duck stock, add the honey and thyme, and reduce the sauce by half.
6. 6Add half of the raspberries, lightly mash them, and pass the sauce through a fine sieve.
7. 7Mount the strained sauce with cold butter, season with salt and pepper, and gently fold in the remaining whole raspberries.
8. 8Let the duck breast rest briefly before slicing, cut into medallions, and arrange on the raspberry sauce.