Duck breast à L`Orange

Ingredients for 2 servings:

• 2 duck breasts, each approx. 250 g
• 3 oranges
• 1 tbsp jelly, black currant
• 2 tbsp Grand Marnier
• 20 g butter
• 1 tsp sugar
• n. B. salt and pepper, pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the duck breast and pat dry with a paper towel. Score the fatty side in a diamond shape with a sharp knife. Season with salt and pepper. Place the duck breasts, fatty side down, in a cold, uncoated pan. This saves you from adding unnecessary fat, as the heating will release enough of the duck’s own fat for searing. First, turn the stove to full heat, then to medium. Sear until the fatty layer is nice and crispy. Then turn and sear for about 1 minute on the other side. Combine the juice of 2 oranges and 1/8 liter of water in a small roasting pan. Add the duck breast, fatty side up. Cook uncovered in a preheated oven at 225°C for about 15-20 minutes. If necessary, uncover for another 5 minutes so the fatty side becomes nice and crispy. The duck breast should still be a soft pink inside. In the meantime, peel the orange, fillet it, and slice it. Heat the butter in a pan. Add the sugar and let it caramelize briefly. Fry the orange fillets on both sides. Wrap the duck breast in aluminum foil and let it rest for about 8 minutes. Bring the pan juices to a boil. Add a little more orange juice or water if necessary. Season to taste with Grand Marnier, redcurrant jelly, salt, and pepper. If you like the sauce a little thicker, you can thicken it with a little cornstarch. I prefer a little more redcurrant jelly, as this also thickens the sauce perfectly. However, this makes the sauce much sweeter, so it’s a matter of taste. Remove the duck breast from the foil. Slice and arrange on warmed plates with the orange fillets. Suitable side dishes: rösti, almond balls, duchess potatoes, croquettes, broccoli with almonds, or mixed leaf salads.