Summary

Ingredients

• 2 duck breasts, (barbarian duck breasts), female, approx. 300 g each
• 125 g cranberries, dried
• 400 ml poultry stock, stronger
• 150 ml red wine, stronger
• 0.5 ½ orange (s), freshly squeezed
• Butter, ice cold
• 2 medium Nashi pear (s), alternatively tart apples
• 2 tablespoon powdered sugar
• Salt and pepper from the mill
• Chilli flakes
• some lemon juice

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 100 °, place an ovenproof dish in it. Cover and cool the duck breasts in the frozen for approx. 30 minutes.
2. Then cut into the duck breasts on the skin side in a diamond shape without damaging the meat. Place with the skin side in a hot pan without adding any fat and fry. Turn and fry the meat side for approx. 3 minutes. Then place the duck breasts in the preheated dish that has been smeared with a little oil with the skin side up and continue cooking in the oven for 25 - 30 minutes (pressure test).
3. Deglaze the frying fat in the pan with red wine, add orange juice and poultry stock, reduce very much. After a while, add about a third of the berries to the sauce and let them cook. At the end of the cooking time, puree the sauce and strain through a sieve into a saucepan. Season to taste with pepper, salt and chilli, thicken with a few pieces of ice-cold butter. Add the remaining cranberries to the sauce and let them get hot.
4. Peel the nashi, remove the core and cut the pulp into small wedges, which are marinated in a little lemon juice. Slowly caramelize the powdered sugar in the pan and gently fry the Nashi slices over medium heat.
5. Briefly heat up the duck breasts again under the grill, take them out of the oven, cut them into slices and arrange on preheated plates with the side dishes and nappate with the delicious sauce.