Preheat the kitchen stove to 80 degrees and heat a plate with it.
Season the duck breasts with salt and pepper. Roast in the very hot clarified butter first on the fat side for three minutes, then on the meat side for two to three minutes, depending on the thickness of the breasts. Cook immediately in the heated plate in the 80 °C stove for 30 to 45 min.
Deglaze the pan with the port wine and strain through a sieve into a small roasting pan.
Peel the shallots and chop them finely. Coarsely crush the peppercorns. Together with the thyme sprigs and the red wine add to the port jus form and cook the whole thing to about four tablespoons. Then add the stock and the tomatoes and cook for another five minutes. Pour the sauce through a sieve into a clean frying pan.
Before serving, let the sauce bubble up again. Season with Worcester sauce, Tabasco and a little salt. Add butter in flakes and work into the sauce. Season if necessary.
Cut the duck breasts diagonally into slices, arrange on hot plates and cover with a small amount of sauce.
Serve with roast potatoes.
Our tip: Use high-quality red wine for a particularly fine taste!
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