Summary

Ingredients

• 2 duck breasts
• 2 orange (s), untreated
• 1 dl orange juice
• 1 sprig rosemary
• 2 teaspoons jam (orange jam)
• 2 cl port wine, (white)
• 2 cl orange liqueur
• Cayenne pepper
• salt
• 1 pinch (s) sugar, brown
• butter

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Instructions

1. De-keel and wash the duck breasts and cut the fat side into a diamond shape. Rinse the oranges with hot water and cut the peel into small strips (julienne).
2. Place the duck breasts in a bowl with a lid, pour over the orange juice with the orange strips and the port wine. Add a little brown sugar. The duck breasts should be well covered.
3. The duck breasts should be marinated at room temperature for about 6 hours or in the refrigerator for about 12 hours.
4. Remove the duck breasts and pat dry. Sear skin-side in a very hot pan without fat. Fry for 3 minutes on both sides. Remove and extinguish the roast set with the marinade.
5. Place the duck breasts in the oven preheated to 160 degrees and fry for another 10 minutes.
6. Meanwhile, bring the marinade with the sprig of rosemary to the boil, stir in the orange jam and reduce the whole thing by half. Thicken the sauce with very cold butter. Finally, season with the cayenne pepper and salt as well as the orange liqueur.
7. Take the duck breasts out of the oven, let them rest for a while and season with salt and chopped rosemary. Cut the duck breasts into thin slices and serve.
8. This goes well with rice or potato gratin.