Prepare the duck breast.

• Make a diamond-shaped cut into the fresh or thawed duck breast on the skin side. if there is too much fat on it, cut it off to the meat. Treat both sides with pepper and soy sauce. Let it soak in for about 30 minutes.

• In the meantime, wash the oranges, dry them with crepe and, if available, rub them well with simple schnapps. Then peel off the zest and put aside, you can peel off the zest from the surface of the orange with a zest puller or with a very sharp kitchen knife. Then peel the orange and cut out the fillets. Marinate in a bowl with the orange liqueur.

• Fill a pan with 2 tablespoons of water and heat. Then place the breast skin side in the pan, fry well until the water has evaporated and the fat comes out. Now the breast can continue frying until the skin is nice and crispy. No further frying fat is necessary. Then continue to fry on the top until the breast is seared golden yellow.

• Then cook the breast in the preheated oven on a wire rack at 130 ° until the sauce is ready.

• Heat the stock again in the frying pan and bring to the boil with a little duck jus. Then add the zest and a third of the orange fillets with the orange liqueur to the pan, now add the apple pieces, cranberries, powdered sugar, tomato paste and the rest of the duck / vegetable stock to the pan. Don't forget the red wine either. Let it simmer for about 10 minutes.

• Then remove the boiled orange fillets from the sauce, then pour the sauce into a higher container and mix with the magic wand. Then put in the remaining orange fillets and refine with the cream. Possibly thicken a little. Then you can brush the breast with honey and cut off oblique slices.

• The duck breast tastes best with red cabbage and Bavarian potato dumplings, but potato noodles are also possible.