John Myers
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Barbarie Duck Breast in Orange Sauce with Chestnut and Cranberry Buns
The perfect barbarie duck breast in orange sauce with chestnut and cranberry buns recipe with a picture and simple step-by-step instructions.
for the marinade
- 1 piece Fresh ginger about 2 cm
- 2 tbsp Edible oil tasteless
- 1 tsp Curry
- Pepper from the grinder
for the orange sauce
- 1 piece Onion
- 1 tbsp Butter
- 2 piece Organic orange
- 100 ml Cream
- 6 piece Sweet chestnut fresh
- Salt and pepper
for the chestnut-lingonberry-Buchteln
- 300 g Flour
- 200 ml Milk
- 20 g Yeast fresh
- 0,5 tsp Sugar
- 0,5 tsp Salt
- 2 piece Free range eggs
- 2 tbsp Edible oil tasteless
- 4 tbsp Cranberry jam
- 8 piece Sweet chestnut fresh
- Oil for brushing
- Fat for the baking pan
- Melted butter
Preparation of the barbarian duck breast
- Peel the ginger, chop it finely and mix it with the oil, curry and pepper. Remove the remaining feathers (if any) from the barbarian duck breasts, wash and pat dry. Remove the tendons and fat on the meat side. Cut the skin crosswise with a sharp knife, but do not cut into the meat. Brush the meat side with curry ginger oil and cover and leave to marinate for an hour.
- In a hot, ovenproof pan or flat roasting pan, fry first on the skin side for approx. 5 minutes, then on the meat side for 2-3 minutes vigorously. Sprinkle the duck breasts with salt and place in the preheated oven at 180 degrees. Fry for another 15-20 minutes (depending on the size of the duck breasts).
- After the cooking time, remove the duck breasts, wrap them in aluminum foil and let them rest for about 5 minutes.
Preparation of the orange sauce
- While the duck breasts are tenderly cooking in the oven, peel, wash and finely chop the onion. Wash an organic orange with hot water, pat dry, rub the peel and squeeze out the juice. Squeeze the second orange as well. Chop up the cooked, peeled chestnuts.
- Heat 1 tbsp butter in a pan and sweat the onion cubes until translucent. Deglaze with orange juice, pour in the cream and season with salt and pepper. Bring the whole thing to the boil and reduce to the desired consistency. Fold in the chestnut pieces.
Preparation of chestnut and cranberry buns
- You can find the exact preparation of the Maroni-Buchteln, with detailed information and many pictures, in my cookbook. Here is the link for the Maroni-Buchteln recipe for chestnut-lingonberry-Buchteln
Serving
- Remove the barbarian duck breasts from the aluminum foil. Spread the orange sauce in preheated plates. Place a whole or sliced duck breast on top, serve the chestnut and lingonberry buns separately and enjoy with fine wines.
- ~ ❀ ~ Have fun with the preparation and bon appetite! ~ ❀ ~
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