Roast Duck Breast with Wine Sauce
Preheat the oven to 100°C (approximately 225°F).
Rinse duck, pat dry and fry skin-side down in a pan for about 5 minutes until golden brown. Flip duck over briefly and then place on a baking sheet lined with parchment paper. Bake in preheated oven for 30-35 minutes.
Meanwhile peel shallots, cut into thin rings and fry in the frying pan. Peel garlic, chop finely and sauté. Deglaze the pan with red wine a broth and simmer for 30 minutes over medium heat. Finely grate chocolate, melt in the sauce while stirring and season with salt, pepper and vinegar.
Remove duck breasts from the oven, let rest briefly, slice and arrange on warmed plates. Serve with the sauce.