John Myers
Contents
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Ingredients
- 4 piece Duck breasts
- 50 ml Freshly squeezed orange juice
- 2 tbsp Orange blossom honey
- 1 tbsp Rapeseed oil
- 1 tsp Chilli flakes
- 0,5 tsp Tarragon leaves
- 1 tsp Salt
- 300 gr Broccoli
- 1 bunch Carrots
- 200 gr Snow peas
- 200 gr Green beans
- 100 gr Snow peas
- 200 ml Broth
Instructions
- Prepare the duck breast ready to cook and pat dry. Incise the skin in a diamond shape. For the marinade, stir together the orange juice, honey, oil, chilli flakes, tarragon and salt and soak the duck breast overnight.
- Take the duck breast out the next day, skip the butaris and briefly sear the breasts on all sides. Then place in the oven preheated to 80 degrees for about 45 minutes. (SAMPLE!)
- In the meantime, clean the vegetables and fry the carrot pieces in half of the duck marinade, then briefly sauté the remaining vegetables. Pour in the broth and cook covered for about 10 minutes. Finally add the sugar snap peas and cook for another 5 minutes. Push the vegetables aside, but keep them warm.
- In the meantime, prepare the small potato dumplings. (I would like to refrain from reproducing the recipe at this point, as the preparation of the dumplings is well known)
- Take the duck breasts out of the oven after they have cooked pink, wrap them in aluminum foil and let them rest for about 5 minutes. Cut the breasts diagonally and arrange on preheated plates. Serve with the vegetables and the dumplings.
- P.S. I forgot about the first plate: Prepare a delicious sauce from the roast of the duck breast and the rest of the marinade with the addition of a little creme fraiche and serve it on the breast.
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 13.1gProtein: 3.7gFat: 8.6g
