John Myers
Contents
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Ingredients
* Orange sauce *
- Sea salt from the mill
- Black pepper from the mill
- 3 piece Organic oranges, some zest and juice
- 3 tablespoon Sugar
- 3 tablespoon Orange liqueur, e.g. Cointreau
- 300 ml Chicken broth
- Salt pepper
* edible decoration *
- 1 piece Organic orange, cut into thin slices
Instructions
- Wash the duck breast, remove the quills with tweezers and pat dry. With a sharp knife, remove the underside of the skins and tendons and add salt. Then pierce the skin with a sharp knife point several times, season with salt and pepper and rub in well.
- In a non-greased pan, fry the duck breast with the skin side brown, then turn and fry briefly.
- Next, place the duck breasts in a baking dish, drizzle with some freshly squeezed orange juice and a little bit of fat from the duck breast skin and place in the oven at 160 ° C for a maximum of 30 minutes.
- At 30 minutes it is only very slightly pink in the middle of the pieces, but still very juicy on the whole. If you want to have it really medium, you have to reduce the time accordingly. 😉
- While the duck breast fillets are in the oven, the orange sauce can be made as I described it in my orange sauce recipe. See here: >>> Orange sauce >>>
- Cut organic oranges into thin slices and serve them on the plate, not just as a decoration, but to taste, rounds off the whole thing again. 😉 As soon as the duck breast fillets are ready, they can be served with side dishes to taste.
- Bon appetit !!! Bom Apetite !!!
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 74.9g
