Summary

Ingredients

• 2 piece (s) duck breast
• 1 can tangerine (s) - oranges
• 2 teaspoons jam (bitter orange)
• 4 tablespoon orange juice
• 1 teaspoon honey
• 1 tablespoon pepper - grains, pink
• salt
• pepper
• some sugar
• some ginger powder
• 2 tablespoons oil
• 200 ml veal stock
• 70 g butter

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Instructions

1. Rinse the duck breasts and pat dry. Score the skin side with a sharp knife in a diamond shape without cutting into the meat. Rub the meat side with salt, pepper and ginger. Heat oil in a pan. First fry the duck breasts skin side down, then continue to fry for 20 minutes while turning, remove and keep warm.
2. For the sauce, add 30 g butter to the roast and melt. Deglaze with veal stock, orange juice and honey. Add the mandarin oranges, bitter jam, peppercorns and bring to the boil. Simmer over low heat for approx. 15 minutes. Stir in the remaining cold butter piece by piece. Season to taste with salt, pepper, ginger and sugar.
3. Wild rice and green asparagus salad go well with this.