Duck breast with orange sauce

Ingredients for 2 servings:

• 2 duck breast fillets approx. 300 g each
• Salt
• Pepper, freshly ground
• 2 tsp honey
• 15 g butter
• 3 tbsp orange liqueur
• 1 orange(s), untreated
• 150 g crème fraîche
• some honey

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the duck breast fillets under cold running water, pat dry, and sprinkle with salt and pepper. Heat a dry pan. Place the fillets fat-side down and fry for about 6 minutes. Turn the fillets over and fry on the other side for about 6 minutes. Shortly before the end of the frying time, brush the skin of the duck breast fillets with honey using a pastry brush and add butter. Pour orange liqueur over the duck breasts and remove from the pan. Arrange on a preheated platter, cover, and keep warm. Wash the orange in hot water, dry it, peel it thinly, and cut the zest into very fine strips, or use a string trimmer or zester to thinly slice it. Halve the orange and squeeze the juice out of the pan. If necessary, remove any fat from the pan with a spoon (degrease) or drain it. Add the orange juice and orange zest to the pan and bring to a boil. Stir in the crème fraîche and bring to a boil. Season the sauce with salt, pepper, and honey, and stir in any remaining juices from the duck breast fillets. Serve the sauce with the fillets.