Duck breast with orange sauce in a Roman pot

Ingredients for 4 servings:

• 3 duck breasts
• 2 apples
• 2 oranges
• 2 onions
• some jam (orange) or jelly
• salt and pepper
• 1 shot of red wine
• 1 shot of orange juice
• possibly sauce thickener

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Wash the duck breasts, pat them dry, and slash the skin crosswise, then season and rub with salt and pepper. Heat a little water in a frying pan and fry the duck breasts, skin-side down, until golden brown. Dice the apples, oranges, and onions and add them to the watered Roman pot. Add a dash of red wine and orange juice. Place the duck breast fillets on top, skin-side up. Close the Roman pot and place it in a cold oven for about 2 hours at 180°C. Open the lid twice to brush the duck skin with a little orange marmalade. Wrap the duck in aluminum foil and let it rest for a while. In the meantime, remove the liquid from the Roman pot to make the sauce. Thicken slightly, bring to a boil, and season with salt and pepper. Slice the duck breast diagonally and serve with side dishes—we had red cabbage and spaetzle.