Duck breast fillets with orange sauce

Ingredients for 4 servings:

• 4 duck breast fillets
• 1 jar wine, red
• 1 orange(s) (untreated, juice and peel)
• 1 bay leaf
• 2 glasses of orange juice (total approx. 400 ml)
• 1 small jar of sugar
• Vinegar (red balsamic vinegar)

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Clean 4 duck breast fillets and score the skin crosswise. Make a marinade with 1 glass of red wine, the juice and zest (thinly peeled and cut into fine strips) of an untreated orange, salt and pepper, and 1 bay leaf. Marinate the fillets for a few hours, turning frequently. Pat the fillets dry, sear them, and then continue cooking in the oven at approximately 160°C for another 10-15 minutes. Remove from the oven and skim off the fat. Reduce two glasses of orange juice in a saucepan by half. Caramelize a shot glass of sugar in a pan until light brown, deglaze with the marinade (careful), add the reduced orange juice and the pan juices, bring to a boil, season with a little balsamic vinegar if desired, and thicken. Slice the duck breast fillets and serve with the sauce. Serve with red cabbage and potato dumplings lightly browned in butter.