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🍽️ Raclette Duck Breast with Oven Tomatoes

530 kcal · 30 min · 4 servings

Ingredients

• 1 duck breast fillet
• sea salt
• pepper
• 200 g Camembert
• 400 g yellow cocktail tomatoes
• 50 ml olive oil
• 4 fresh sprigs rosemary
• 1 tsp salt
• 1 tbsp sugar
• pepper
• pulp from 1 vanilla pod
• toasted bread

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Mix the tomatoes in a baking dish with olive oil, rosemary sprigs, salt, sugar, pepper, and the seeds of a vanilla pod.
3. 3. Bake the tomatoes for about 1 hour at 160 degrees Celsius in the oven.
4. 4. Taste the tomatoes again at the end of the cooking time and adjust the seasoning if needed.
5. 5. Preheat your raclette grill.
6. 6. Score the skin of the duck breast in a diamond pattern.
7. 7. Season the duck breast all over with sea salt and pepper.
8. 8. Place the duck breast skin-side down on the hot grill plate.
9. 9. Sear the skin side on high heat.
10. 10. Turn the duck breast after about 10 minutes.
11. 11. Cook the meat side for another 5 minutes.
12. 12. Remove the duck breast from the grill.
13. 13. Wrap the duck breast in aluminum foil.
14. 14. Let the duck breast rest.
15. 15. Ensure that the meat remains slightly pink inside.
16. 16. Toast the bread slices on both sides in the remaining fat.
17. 17. Slice the duck breast.
18. 18. Place the duck breast slices into the raclette pans.
19. 19. Slice the Camembert cheese.
20. 20. Distribute the Camembert slices over the duck breast.
21. 21. Slide the pans under the grill.
22. 22. Melt the cheese.

Nutrition per serving

• kcal: 530
• Protein: 36 g · Fett/Fat: 38 g · Carbs: 12 g