Dinner for 1. Duck breast on tomatoes

Heat pan on medium-high heat. Add 2 tbsp mild extra virgin olive oil. Add one sliced paprika, 1 sliced garlic, and sea salt and sautée for 7 minutes. Add 8 halved cherry tomatoes and continue to cook for 7-8 more minutes. When cooked, add capers and mix in. Serve on a plate, topping with

Heat the oven 200 °C hot. Heat a pan and, when hot, add 1 tbsp mild frying oil. Make incisions in the skin of the bread, YET do not cut till the meat appears—just a bit in the skin. Place the breast skin side down in the pan and fry for 2-3 minutes until it gets golden. Turn around and fry for 1 more minute. Pour out most of the excess fat, leaving just a bit.

Sprinkle the skin with salt and top with a rosemary sprig (you can also use savory, thyme, or marjoram). Place in the oven, add, and roast for 15 - 18 minutes, depending on how you like your duck and how thin the fillet is. If using a thermometer, it should read around 65 - 68 degrees, again, up to the texture you would like your duck breast to have. Take out and let rest for 2-3 minutes.

Taste the paprika for salt, adding more if needed. Put in on a serving plate, top with slices of duck (I usually use half for me and the rest the next day. This time in this recipe)