Duck breast with orange mustard sauce

Ingredients for 4 servings:

• 3 duck breasts, 300 g each
• 4 orange(s), seedless
• ½ bunch lemon thyme
• 9 tbsp marmalade (oranges), bitter
• 5 tbsp grainy mustard
• 2 tbsp mustard, hot
• Salt
• black pepper
• oil
• onion(s)

Instructions

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

refined in taste

Peel the oranges so that all the white pith is removed. Using a sharp knife, cut the orange segments from the membranes and drain in a colander (reserve the juice for another purpose). Finely dice the onions. Pick and chop the thyme leaves, and mix them with the orange marmalade, grainy mustard, and hot mustard. Stir in the onions and orange segments and let them sit in the refrigerator for at least 20 minutes. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Rinse the duck breasts with cold water and pat dry. Score the skin crosswise with a knife. Season the breasts on both sides with salt and pepper. Heat the oil in a pan until very hot. Fry the meat skin-on for 4-5 minutes, then turn and fry for another 4-5 minutes. Place the breasts, skin-side up, in an ovenproof dish. Place on the middle rack of the preheated oven and cook for 7 minutes. Remove from the oven, wrap in aluminum foil, and let rest for 5 minutes. Then cut into thin slices crosswise and serve with the sauce. Serve with lamb’s lettuce, cherry tomatoes, mozzarella slices, and baguette.