Duck Breast with Chili Chocolate Sauce

For the duck breast with chili chocolate sauce, preheat the oven to 180°C. Cut the skin of the duck breasts with a sharp knife not too deep crosswise. Season meat on both sides with salt and pepper.In a pan (with heat-resistant handles) heat 1 tablespoon of the clarified butter. Place duck breasts skin side down, sear and top with thyme sprigs. Place pan in preheated oven (bottom rack) and roast breasts for 8-12 minutes, depending on degree of doneness, turning halfway through cooking.

Meanwhile, reduce port and red wine to one-third of original amount. Pour in chicken stock and reduce sauce to half. Add chocolate and stir to dissolve in sauce. Thicken sauce by stirring in pieces of butter, do not boil anymore, add salt if necessary.Remove duck breasts from pan and let rest for about 10 minutes, covered with aluminum foil.

For garnish, wash lettuce hearts, cut in half lengthwise. Heat butter and sprinkle in a pinch of sugar. Add lettuce halves, brown all over and let stand in the oven for about 5 minutes.Heat remaining lard, add duck breasts skin side down and sear again.

Remove breasts from pan, cut across the grain into thin slices and serve with sauce and lettuce hearts. As a side dish for the duck breast with chili chocolate sauce we recommend gnocchi, semolina dumplings, roast potatoes or fine linguine.

Preparation Tip:

Depending on your taste, instead of Zotter Chocolate Chili, you can also use 40 g of dark chocolate coating, refined with finely chopped chili peppers. If you want to change the taste, you can also use the same amount of Banyuls (red sweet wine from the south of France) for the preparation of the sauce instead of port wine.

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