Duck Breast with Hot Chocolate Cream Sauce
Rinse the duck breast, pat dry and carve the skin side in diamond-shape. Season the duck breast on both sides with salt and pepper. Heat olive oil in a pan and sear the duck breast over high heat on the skin side. Flip the duck breast and fry over medium heat on the flesh side. Turn the duck breast again to the skin side and cook for 8 minutes more until the skin is crispy and the meat is pink from inside.
For the sauce, caramelize the sugar in a pan. Pour in the red wine and a few drops of balsamic vinegar. Pour in the vegetable broth and the cream, and bring to a boil. Add the dark chocolate and leave to melt over medium heat.
Cut the chile pepper in half, remove the stalk and the core, rinse, and cut into fine dices. Add the whole chile pepper or a portion of it into the sauce, depending on the desired degree of hotness.
Before serving, cut the duck breast into thin slices and drizzle with the chocolate-cream sauce. Serve with the polenta.