Duck Breast Flambéed

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 duck breasts
  • Pepper, freshly ground
  • 40 g butter
  • 1 tablespoon honey
  • 60 ml Grand Marnier
  • 2 orange (s), juice
  • 1 tablespoon orange peel
  • 1 tablespoon honey
  • 1 cup crème fraîche
  • salt
  • pepper
Duck Breast Flambéed
Duck Breast Flambéed

Instructions

  1. Score the skin of the duck breast in a diamond shape. Fry the meat in a hot, dry pan on the skin side for 7 minutes, add the butter after 3 minutes, then turn and sizzle for another 7 minutes. Brush the sides of the skin with 1 tablespoon of honey, pour the orange liqueur over the whole thing, ignite and flambé.
  2. Then let the duck breasts rest on a preheated plate.
  3. Boil the stock with the orange juice, add the orange peel and honey, stir in the creme fraiche and reduce a little. Season to taste with salt and pepper. Cut the meat diagonally and serve with the sauce.
  4. Potatoes in any dosage form go well with this.

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