Duck breast with orange sauce à la Didi

Ingredients for 2 servings:

• 400 g duck breasts
• 2 m.-sized orange(s)
• 1 tbsp sunflower oil
• e.g. iodized salt
• e.g. pepper, white
• 50 ml red wine, dry
• 300 ml water
• 2 tsp cornstarch
• 2 tsp sugar
• 1 tsp iodized salt
• 2 tsp flour
• 1 tbsp tomato powder
• 2 tsp fat (chicken fat)
• 1 tsp chives, freeze-dried
• 1 tsp rosemary, ground
• 1 tsp thyme
• 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Mix together a seasoning mix of thyme, rosemary, chives, chicken fat, tomato powder, iodized salt, sugar, cornstarch, and flour. Fillet the oranges, reserving the juice. Wash the duck breasts, pat dry, and remove any remaining feathers, tendons, and silver skin. Then, using a sharp knife, make diamond-shaped cuts on the skin-side down and season both sides with salt and pepper. Heat a pan with sunflower oil. Fry the duck breasts skin-side down for 3 minutes, turn over, and fry the other side. Remove the duck breasts from the pan. Take the pan off the heat, add the water, red wine, and lemon juice. Stir in the seasoning mix and bring to a boil. Place the duck breasts skin-side up, add the orange fillets to the sauce, and pour the sauce over the duck breasts. Braise uncovered in an oven at 170°C (convection oven) for 25 minutes. Remove the meat from the sauce, carve it open, and return it to the sauce. Serve with pasta if desired.