John Myers
Pink Duck Breast with Spicy Cointreau Sauce
The perfect pink duck breast with spicy cointreau sauce recipe with a picture and simple step-by-step instructions.
- 4 half Marinated duck breasts
- Pepper from the grinder
- 1 teaspoon Tomato paste
- 250 ml Duck broth
- Salt
- 1 half cube Gravy
- 2 tablespoon Cointreau or more
- Preheat the oven to 180 degrees using a suitable pan. Rub the marinated duck breasts all over with freshly grated pepper and then fry the skin side first in a dry, heated pan.
- When they have got a nice color on both sides, transfer them to the oven dish (skin side up) and let them cook for another 20 to 25 minutes. Enough time to prepare a sauce and the side dishes.
- For the sauce, pour off the fried duck fat, because only the browned roasting is needed. Put the pan back on the stove and briefly toast the tomato paste in it, then deglaze with the duck broth (or chicken broth), boil vigorously with the pepper, salt and the crushed gravy. Thicken slightly with a little cornstarch and season with Cointreau.
- I served the duck breasts with the fine sauce according to old tradition with dumplings and red cabbage.
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