Fragrant duck breast with rosemary and tomatoes
4 servings
40 minutes
Aromatic duck breast with rosemary and tomatoes is a true embodiment of French gastronomy. Tender, juicy duck meat infused with the aromas of Provençal herbs and fresh rosemary creates a refined taste with light woody notes. Spicy chili pepper and garlic add zest, while roasted cherry tomatoes bring a sweet tanginess that balances the dish's richness. The recipe's history traces back to traditional French cuisine, where the combination of simplicity and depth of flavor is valued. This is the perfect dish for an exquisite dinner, especially accompanied by a glass of red wine. The breast has a crispy golden crust hiding juicy fillet inside. It is served hot, often with a light garnish of greens or potatoes to highlight its rich flavor and texture.
1
Let the meat 'breathe' at room temperature for about 15 minutes.
2
Heat vegetable oil in a pan, adding coarse salt and ground chili pepper immediately.
- Vegetable oil: 3 tablespoons
- Coarse sea salt: to taste
- Chili powder: to taste
3
Place the bird skin-side down on the hot skillet.
- Duck breast with skin: 700 g
4
Sprinkle with Provençal herbs on top.
- Herbes de Provence: to taste
5
Once the skin is browned, flip the fillet. Fry for another 3 minutes.
6
Place rosemary sprigs in a fireproof dish.
- Rosemary: 10 sprigs
7
Add sliced garlic.
- Garlic: 2 cloves
8
Place the meat on top.
9
Send to a preheated oven at 180 degrees for 15 minutes.
10
After 15 minutes, add cherry tomatoes and reduce the temperature to 160 degrees.
- Cherry tomatoes: 10 pieces
11
Cook for another 10–15 minutes.
