Duck breast fillets with ginger and cocoa

Ingredients for 12 servings:

• 12 duck breasts
• 1 jar Game stock
• 300 ml orange juice
• 250 g ginger, candied
• red wine
• some cocoa powder or two pieces of dark chocolate
• Sugar
• salt and pepper
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C (320°F). Score the skin of the duck breast fillets, sear the skin-side down briefly, then turn over and sear the flesh-side down at a lower heat. Season with salt and pepper. Continue roasting in the oven, skin-side up, for 20 minutes; the flesh will still be tender and pink. Deglaze the pan with game stock and red wine, add 200 ml of orange juice and the candied ginger, and simmer until the mixture has reduced slightly. Season with salt and pepper. Thicken the stock with a little butter and melt cocoa powder or two small pieces of dark chocolate in it. In another pan, lightly caramelize the sugar, deglaze with 100 ml of orange juice, and reduce until creamy. Slice the duck breasts and serve with sauce and orange syrup. Serve with dumplings and red cabbage, for example. This recipe was coaxed from a chef in Merano.