Duck Breast with Vegetables in Roman Pot

For the duck breast with vegetables in the Roman pot, wash the duck breast, cut crosswise on the skin side, salt and pepper. Heat a little water in a frying pan until it boils. Now put the duck in with the skin side down and fry the fat out of the skin so that it is browned.

Wash and chop the vegetables and water the romaine pot. Mix the vegetables (except tomatoes) with olive oil and place in the romaine pot. Mix in the ginger and garlic bulbs and add salt. Place the tomato pieces on top and flavor with half of the fresh chopped herbs. Place the seared duck breasts on top.

Now put the lid on and let it braise in the oven at 180°C for 2 hours. Then take out the duck, wrap it in aluminum foil and let it rest a bit. Meanwhile, mix the remaining freshly chopped herbs with the vegetables, slice the duck breast diagonally and serve on the Mediterranean vegetables.

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