John Myers
Duck Breast Fillet on Orange and Wild Cranberry Sauce
The perfect duck breast fillet on orange and wild cranberry sauce recipe with a picture and simple step-by-step instructions.
- 450 g Duck breast fillet
- Salt and pepper
- 2 heaped tsp Wild cranberries from the glass
- 1 Shallot
- 100 ml Orange juice
- 300 ml Water
- 1 heaped tsp Chicken broth instant
- 3 Cloves
- 1 Cinnamon stick
- 1 piece Star anise
- 3 tbsp Sauce binder for light sauces
- Wash the duck breast fillets, pat dry and season with salt and pepper on both sides. Fry in a non-fat coated pan for 3 minutes on the main side, turn and sear on the meat side for 2 minutes.
- Take the duck breast fillets out of the pan, place them side by side and with the skin side up in a baking dish and fry them in a preheated oven at 200 degrees for about 20 minutes.
- Peel shallots, dice finely and sauté in the pan in which the duck breast was seared. Add water and orange juice.
- Stir in the chicken stock and bring to the boil. Add the cloves, cinnamon stick and star anise and simmer over medium heat for about 10 minutes. Stir in the sauce thickener and bring to the boil for 1 minute. Season to taste with salt and pepper. Now add the lingonberries to the sauce but do not stir in, just heat. Now cut open the duck breast, put the sauce on the plate and serve with dumplings and red cabbage (red cabbage).
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