Fruity duck breast with orange and cranberry sauce

Ingredients for 4 servings:

• 2 duck breasts
• n. B. Salt
• n. B. Pfeffer
• ½ bunch thyme
• 1 organic orange(s)
• 1 tbsp butter
• 2 tsp sugar
• 250 ml chicken stock
• 1 jar wild cranberries (200 g)
• 1 pinch of chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

after Grandma Martha

Wash the duck breasts, pat dry, and season with salt and pepper. Heat a dry pan and place the duck breasts in it, skin-side down, and sear. Add the thyme. Then sear the flesh side down. Place the duck breasts and thyme in a casserole dish and sear in a preheated oven (180°C fan oven) for about 15-20 minutes. Remove from the oven and let rest for another 5 minutes before slicing. Orange and cranberry sauce: Wash the orange and slice the peel into thin strips. Squeeze out the juice. Pour off all but a small amount of the duck fat from the pan, add the butter to the pan, and melt. Add the orange zest and sugar, and let it caramelize briefly. Gradually add the orange juice. Pour in the chicken stock and simmer for about 3 to 5 minutes. Finally, add the pan juices from the casserole dish, stir in the cranberries, and season with salt, pepper, and chili powder. Slice the duck breast fillets and serve with the orange-cranberry sauce. Tip: Season to taste before adding all the cranberries to prevent the sauce from becoming overly berry-flavored. Broccoli and croquettes are perfect accompaniments.