Aromatic Duck Breast with Rosemary and Tomatoes

Ingredients

• Duck Skin 25 oz
• Vegetable Oil 3 tablespoons
• Mild Chili Spice to taste
• Flaky sea salt to taste
• Herbes de Provence to taste
• Rosemary 10 sprigs
• Garlic 2 cloves
• Marinated cherries 10 pieces

Step-by-Step Guide

Step 1

Let the meat 'breathe' at room temperature for about 15 minutes.

Step 2

Heat vegetable oil in a skillet, adding coarse salt and ground chili pepper immediately.

Step 3

Place the bird in the hot skillet skin side down.

Step 4

Sprinkle with herbes de Provence on top.

Step 5

Once the skin is browned, flip the fillet. Sear for another 3 minutes.

Step 6

Place the sprigs of rosemary in a heatproof dish.

Step 7

Add sliced garlic.

Step 8

Top with the meat.

Step 9

Transfer to a preheated oven at 355°F (350 degrees Fahrenheit) for 15 minutes.

Step 10

After 15 minutes, add the sprig of cherry tomatoes, reduce the temperature to 320°F (320 degrees Fahrenheit).

Step 11

Cook for another 10–15 minutes.