Summary

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

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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.