Summary

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

1. Clean 4 duck breast fillets, incise the skin crosswise.
2. 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
3. make a marinade. Marinate the fillets in it for a few hours, turning more often
4. Pat the fillets dry, sear them, and then cook for another 10-15 minutes in the oven at approx. 160 degrees.
5. Remove, degrease the roast set.
6. 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.
7. Cut the duck breast fillets into slices and serve with the sauce.
8. This goes well with red cabbage and potato noodles lightly browned in butter