Duck breast with ginger and orange sauce

Ingredients for 4 servings:

• 4 duck breast fillets
• 100 g orange fillet(s), from approx. 2 oranges
• 100 g orange fillet(s), from approx. 2 oranges
• 100 g shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 30 g ginger, finely diced
• 30 g dried tomatoes, finely diced
• 30 g prunes, chopped
• 50 ml port wine, red
• 50 ml soy sauce, dark, naturally brewed
• 300 ml vegetable stock
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

cooked sous vide

Wash the duck breast fillets and pat dry. Score the skin in a diamond shape, but do not cut into the flesh. Peel and fillet two oranges. Fill two vacuum bags with two breast pieces and half of the orange fillets each. Vacuum seal. Place in a sous vide cooker preheated to 62°C and cook for 2 hours. To prepare the sauce, fillet the oranges. Clean and finely dice the shallots, garlic, and ginger, and sauté them in a greased pan, stirring frequently. Also finely dice the sun-dried tomatoes, prunes, and the prepared orange fillets, mix them into the roasting mixture, and fry or caramelize until the mixture begins to brown. Deglaze with port wine, loosen the browning, and reduce the wine completely. Stir in the spices, soy sauce, and stock and bring to a boil. Cover and let the sauce simmer gently for about 10 minutes. Once the two-hour cooking time is up, remove the breast meat from the pouches, pat dry, and add the resulting liquid and orange fillets to the sauce. Sear the duck breast fillets in a hot, greased pan for 1 minute on the skin side and 30-45 seconds on the flesh side. Reheat the sauce and blend until smooth. Serve with any kind of potato, spaetzle, or rice.