Pink roasted duck maigret with orange, honey and tarragon cream sauce

Ingredients for 4 servings:

• 2 portions of duck breast, approx. 475 grams each
• 400 ml chicken stock, duck (in a jar)
• 350 g chanterelles (jar)
• 1 bag of chanterelles (about 6 grams), dried
• 1 small onion(s)
• 7 sprigs of tarragon
• 2 tbsp honey
• 2 orange(s), Spanish
• 2 cl spice paste (seasoning stock – poultry)
• 1 shot of Noilly Prat red vermouth
• 1 tsp white pepper
• 1 tsp herbal salt from the mill
• 1 tbsp crème fraîche
• 1 dash of cream
• 12 small potatoes, waxy
• 1 bunch of parsley
• 1 pinch(s) sauce thickener for dark sauces

Instructions

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

Maigret de Pato en Naranja – Miel – Tarragon Salsa, Costa Blanca Espana

Preheat oven to 75 degrees (fan oven). Make diamond-shaped cuts in the skin-side of the duck breasts with a sharp knife, rub both sides with herb salt and pepper, wrap each one individually in aluminum foil and let it marinate at room temperature for about 30 minutes. Soak the dry chanterelles in lukewarm tap water for about 30 minutes. Peel the potatoes as carefully as possible with a vegetable peeler and boil them. Now rinse the oranges with hot water, dry them and grate the zest. Set the zest aside and squeeze the 2 oranges, setting the juice aside. Now add the chanterelles from the jar (with the liquid) to the soaked ones and let simmer. Now fry the duck breasts in a non-stick pan without adding any fat, skin-side down, first for 4 minutes, then turn and fry for another 4 minutes, turn again and fry for 1 minute, turn again and fry for 1 minute. Now place the breasts one at a time, skin-side up, on aluminum foil, fold up the sides, but leave the top open (so the juices don’t run away and the skin stays nice and crispy), and place in the preheated oven. (Place the plates in the oven to preheat as well.) Drain the duck fat from the pan (but don’t wipe it out!) and sauté the finely chopped onion in this pan until translucent. Add the mushrooms with all their liquid, the orange juice and a dash of Noilly Prat, 3 tarragon sprigs, and the honey, and simmer for about 10 minutes. Now remove the tarragon sprigs. Thicken with the sauce thickener, stir in the crème fraîche and cream, and season with the seasoning stock. Stir a little orange zest into the sauce. Remove the duck breasts from the oven, slice, and arrange on the preheated plates with the remaining tarragon sprigs, potatoes, and sauce. A Spanish red wine (Rioja) goes perfectly with this!