Duck breast

Prepare the ingredients 

Wash the rosemary and thyme and shake it dry. Pat the duck breast with a paper towel to dry it and remove any remnants of feathers from the skin. Score diamonds into the surface of the skin so that the fat runs out when cooking and the skin crisps up more. Crush the mugwort with the pepper and fresh coriander in a mortar and then mix with the salt. Rub the meat side of the duck breast with the mixture. 

Sear the duck breast 

Heat up a frying pan and sear the duck breast, skin side down, over a high heat until it is nicely browned. Weigh it down with a pan so that the skin lies flat on the base of the frying pan. Then lay it skin side down on the universal tray. 

Roast the duck breast 

Cook in the X BO (120°C/-60% humidity, automatic programme “Duck breast”) for 15 minutes. Once the cooking time is up, remove the duck breast from the X BO and the tray and leave to rest for 3 minutes. Crush the garlic clove with the back of a knife and then heat in a frying pan with butter, rosemary and thyme. Toss the duck breast in the frothy butter, slice up and serve. 

Pro tip 

For the perfect portion size, it is best to use a female duck breast. Do not use any additional oil when roasting as the skin on the duck breast contains a lot of fat.