Duck breast à l'orange

Ingredients for 2 servings:

• 350 g duck breast
• some salt and pepper
• some butter
• 350 ml orange juice
• 100 ml chicken stock
• 80 g basmati rice
• 200 g mixed vegetables, e.g. zucchini, carrot, sugar snap peas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with basmati rice and mixed vegetables

Pat the duck breast dry, make diamond-shaped cuts in the skin but do not cut into the meat, and season with salt. Place it in the cold pan skin-side down and then heat it up. Fry the breast for 10-15 minutes without turning. Meanwhile, cook the basmati rice according to the package instructions. Then turn the duck breast over and fry for another 5-8 minutes on the meat side. Preheat the oven to 120°C (top/bottom heat). Place the breast on a preheated plate or platter and place in the oven on the middle rack. Boil down the cooking fat with the orange juice and stock to make the sauce. Meanwhile, cut the vegetables into even sticks and sauté in a pan with melted butter until al dente. Season to taste. Remove the duck breast and slice it open, then serve with the sauce, rice and vegetables.