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Entenbrust mit Rosmarinzweige und Knoblauch

2 Entenbrüste
Salz, Pfeffer
2 frische Rosmarinzweige
5-6 Knoblauchzehen           

Die Entenbrust an der Fettseite mehrmals fein einschneiden und mit Salz und Pfeffer einreiben. In einer Bratpfanne mit den Rosmarinzweigen und den Knoblauchzehen die Entenbrust zunächst von der Fettseite ca. 5 – 6 min. anbraten (ohne Öl). Wenn diese knusprig ist, die Fleischseite ca. 3 – 4 min. braten.  Nach dem Braten die Entenbrust in Alufolie wickeln für ca. 10 – 15 min bei 150° C in den Ofen geben. Anschließend in Scheiben schneiden und servieren.

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