Duck Breast Fillets with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breast fillets
- 1 glass red wine
- 1 orange (untreated, juice and peel)
- 1 bay leaf
- 2 glasses orange juice (together approx. 400 ml.)
- 1 small Glass sugar
- Vinegar (red balsamic vinegar)
Print Recipe
Pin Recipe Instructions
- Clean 4 duck breast fillets, incise the skin crosswise.
- From 1 glass of red wine, juice and peel (thinly peeled and cut into fine strips) of an untreated orange, salt and pepper and 1 bay leaf
- make a marinade. Marinate the fillets in it for a few hours, turning more often
- Pat the fillets dry, sear them, and then cook for another 10-15 minutes in the oven at approx. 160 degrees.
- Remove, degrease the roast set.
- In a saucepan, reduce two glasses of orange juice by half. Caramelize a shot glass of sugar in a pan, deglaze with the marinade (be careful), add the reduced orange juice and the roast set, bring to the boil, add a little balsamic vinegar to taste, thicken.
- Cut the duck breast fillets into slices and serve with the sauce.
- This goes well with red cabbage and potato noodles lightly browned in butter
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