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
Print Recipe
Pin Recipe Instructions
- 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.
- Then let the duck breasts rest on a preheated plate.
- 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.
- Potatoes in any dosage form go well with this.
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