Duck Breast from Raclette Grill

Ingredients

• 1 duck breast fillet
• Sea salt
• Pepper
• 200 g Camembert
• 400 g yellow cocktail tomatoes
• 50 ml olive oil
• 4 fresh rosemary sprigs
• 1 tsp salt
• 1 tbsp sugar
• Pepper
• vanilla bean pulp from 1 vanilla pod
• toasted bread

Instructions

1. 1.

   Wash the tomatoes thoroughly, then mix them with olive oil, rosemary sprigs, salt, sugar, a pinch of pepper and the scraped vanilla bean pulp. Transfer the mixture to an oven-safe dish and bake for about 1 hour at 160 °C. Taste after baking and adjust seasoning if needed.

2. 2.

   Preheat the raclette grill. Score the skin side of the duck breast in a diamond pattern. Season all around with sea salt and pepper, then place it on the hot grill plate skin-side down. Sear sharply until crisp. After about 10 minutes, flip and sear the flesh side for another 5 minutes. Remove from the grill, wrap in foil, and let rest; the duck should remain slightly pink.

3. 3.

   In the remaining fat, toast the bread slices on both sides until golden brown.

4. 4.

   Slice the rested duck breast into thin pieces and arrange them in small ramekins. Cut the Camembert into slices and layer over the duck. Slide the ramekins under the grill to melt the cheese before serving.