Preparation:

1. Salt the duck breasts and score the skin on them so that you get squares, but so that the skin remains on the breast (do not cut the skin all the way to the meat so that it does not separate during roasting).

2. Roast the breasts prepared in this way in a heated pan, first on the skin side, and then on the other side. We recommend that they be medium-rare, which takes about 10 minutes on low heat (depending on the size of the breasts).

3. After about 10 minutes of roasting, flambé the breasts with prosecco. Remove the breasts from the pan and wrap them in aluminum foil. Keep them warm for about 10 minutes – this way they will retain their juiciness.

4. If the breasts were fattier, scrape off the excess fat from the pan before flambéing and save it for later, and add prosecco to the remaining fat after we have removed the breasts. Add salt, pepper and thicken with the desired consistency. In a separate pan, fry the raw hazelnuts, remove the hazelnut shells and roughly chop them with a knife on a cutting board. Add the hazelnuts to the sauce and cook briefly. Fry the pears in the rendered fat. You can fry the pears while the breast is roasting if the pan is large enough. Before serving, cut the breast into slices, season the salad with a little salt, pumpkin seed oil and lemon juice. Serve the salad separately on a plate, and pour the hot sauce over the sliced ​​duck breast and add the baked pears. If desired, you can also serve the cooked trganci with it.