Wild Duck Breast on Carrots and Grapes

Season the removed wild duck breasts with salt, pepper and marjoram on the meat side. Fry on the skin side in not too hot oil a little longer or until crispy, turn and fry briefly on the other side. Place on a cold ovenproof plate or platter, add marjoram and roast in the preheated oven at 180-200 °C for approx. 14 minutes, depending on size. Remove from oven and let rest covered for 10 minutes. Cut the breasts diagonally, arrange on the prepared vegetables and baste with the natural juices that have run out. For the vegetables, boil peeled carrots and yellow beets in lightly salted water until tender, rinse and slice. Heat in a saucepan with a little butter and a pinch of sugar. Add halved and seeded grapes, mix briefly and bind with small cold butter flakes.

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