Barbarie Duck Breast with Cranberry Port Wine Sauce with Spaetzle and Glazed Baby Carrots

Barbarie duck breast with cranberry port wine sauce

1. Preheat the oven including the ovenproof dish to 80 degrees.
2. Wash the duck breast with cold water and pat dry. Incise the skin in a diamond shape.
3. Season with salt and cayenne pepper on both sides. Place with the skin side in a cold pan and fry for 3-4 minutes over medium heat until the skin is crispy. Turn and fry for 2 minutes.
4. Put in the tin and cook in the oven for 45 minutes. Drain the duck fat, do not wash the pan. Dice the butter and place in the freezer.
5. Heat the cranberries and port wine in a saucepan and let steep for 10 minutes. Wash the oranges with hot water and peel the zest off an orange, squeeze the halves.
6. Heat the pan 10 minutes before the end of the cooking time, add the orange juice and let it boil down for 2 minutes.
7. Add cranberries with port wine, gravy from the pan and orange zest. Bring to the boil, remove from heat and stir in the cold butter, season with salt and pepper.
8. Cut the duck breast into slices and serve with sauce on preheated plates.

spaetzle

1. Put the flour with the eggs, the water and the salt in a mixing bowl and stir with a wooden spoon to form a smooth dough. Press the dough through a spaetzle press into boiling salted water.