|Duck breast||5 pcs|
|Salt and pepper|
|Red wine||1 bottle|
|Chicken broth||500 ml|
|Potato slices||500 g|
|Sunflower oil||500 ml|
Slice slits into the skin of the duck breasts, season with salt and pepper, sprinkle with chopped rosemary, and sear skin side down in a pan until fat is rendered, then turn and sear on the other side. Place in an oven preheated to 160°C for 7-8 minutes. When done, let the meat rest so that the juices are not lost when slicing. Prepare a sauce from the caramelised drippings, add red wine and chicken broth, and reduce to about a third of the volume. Finally, season the sauce with salt and finish with butter.
Add oil to a preheated pan and sauté the carrots and shallots. Garnish with fresh blossoms.
Fry the potato slices in hot oil and season with salt when done.
A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.