Roasted Duck Breast with Carrots, Red Wine Sauce and Potato Slices

Duck breast5 pcs
Salt and pepper
Rosemary1 sprig
Red wine1 bottle
Sugar100 g
Chicken broth500 ml
Butter50 g
Carrots200 g
Shallots100 g
Blossoms
Oil50 ml
Potato slices500 g
Sunflower oil500 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.

INSPIRATION FROM THE MASTER IN THE FIELD

Chef Martin Svatek

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.