John Myers
Contents
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Ingredients
- 2 piece Duck breast
- 3 tbsp Oil
- 1 Fresh onion
- 3 Oranges / oranges
- Blossom magic salt
- Dip exotic
- Crushed red pepper
- 0,5 tbsp Food starch
- Water
Instructions
- I had frozen duck breast, which of course has to be thawed first. Then wash and rub dry.
- Heat the oil in a pan and fry the duck breasts first on the skin side for 3-4 minutes, then turn over and fry on the other side.
- Then place on a small baking tray with the skin side up and place in the oven preheated to 100 ° C.
- Peel and chop the onion or cut and sauté in the frying fat. Then add the spices and sauté briefly.
- 2 Squeeze oranges; Peel one so that the white skin is gone and then cut it into slices. Pour orange juice into the pan. (Turn off stove)
- Pour this sauce around the duck breasts, place the orange slices on top.
- Cook the whole thing for about 3 hours.
- Now pour the sauce back into the pan (remove the orange slices), stir in the cornstarch and bring to the boil. Now add enough water until the desired consistency is achieved. Possibly add seasoning.
- Meanwhile, turn the stove on top heat and brown the skin of the duck breasts until crispy.
- Place one duck breast each with the side dishes (with us potatoes and red cabbage) and the sauce on a plate and serve.
- FLOWER MAGIC SALT consists of: sea salt, basil, sunflower blossoms, rose blossoms and cornflowers
- DIP EXOTIK consists of: sweet paprika, rock salt, tomatoes, turmeric, onions, garlic, raw cane sugar, coriander, leek, chilli, oregano, mustard seeds, fennel, parsley and lovage
- PUL BIBER consists of: chilli, paprika, salt and vegetable oil
- PS: Unfortunately only with 2 photos, because my husband came home very hungry and unfortunately I didn't have any more time, it looked great on the plate when it was cooked and tasted even better.
Nutrition
Serving: 100gCalories: 706kcalCarbohydrates: 10.4gProtein: 0.1gFat: 75g
