Duck Breast Fillet with Orange – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g duck breast (fillet)
- 1 onion (s), red, diced
- 1 orange (s), the fillets it
- 1 glass game stock
- 1 cup crème fraîche
- salt and pepper
- possibly honey or lingonberries if necessary
- 1 pack dumplings (potato)
- 1 onion (s), red, diced
- Juniper berries
- 1 glass red cabbage (red cabbage)
- 1 small apple, cut into small pieces
- 1 slice / n toast bread
- Chives, chopped into small pieces
Print Recipe
Pin Recipe Instructions
- Incise the skin of the duck breast. Let the pan get hot and first sear the skin side, turn after approx. 5 minutes. Place the fillets in a roaster and then in the oven at approx. 80 ° C - 100 ° C for 1.5 hours.
- Now put a red onion and the orange fillets in the pan with the roasting fat. When the onions are translucent, add the game stock and reduce the heat. Add the spices to taste, put the lid on and let it simmer gently.
- After 45 minutes add the crème fraîche. Possibly season with honey and / or cranberries, then let simmer (I added some of the sauce to the fillet).
- Now sauté the other red onion with the apple in a little oil. When the onion cubes are translucent, add the glass of red cabbage and a few more juniper berries to taste. Let it boil.
- Now prepare the potato dumplings according to the instructions and add the chives. Cut the slice of toast into cubes and fry in a pan until crispy. Fill the dumplings with it and cook according to the instructions on the packet.
- After 1.5 hours, take the duck breast fillet out of the oven and cut the fillets into slices. Put the meat slices in the now reduced sauce. Serve with red cabbage and dumplings.
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