Duck Breast with Braised Onions, Raisins and Spiced Bread

Ingredients

• 2 large duck breast fillets (about 300 g)
• Salt
• Pepper (freshly ground)
• 3 onions
• 100 g raisins
• 1 tbsp fennel seeds
• 1 spiced loaf of bread (about 500 g, sliced)

Instructions

1. 1.

   Preheat the oven to 250°C (482°F). Wash and pat dry the duck breasts, then season both sides with salt and pepper. In a hot pan without oil, place the duck breasts skin-side down and brown for 3-5 minutes; flip and cook the other side for 1-2 minutes. Transfer the breasts to a baking sheet lined with parchment paper and bake in the preheated oven for 7-10 minutes until pink inside.

2. 2.

   Meanwhile, peel and slice the onions. In the same pan used for the duck, sauté the onions with raisins and fennel seeds, then deglaze with port wine. Reduce briefly. Remove the duck breasts from the oven, cut into slices, and arrange on warmed plates alongside the onion-rye mixture and spiced bread. Serve immediately.