Summary

Ingredients

• 2 duck breasts, a`ca. 50 g
• 3 orange (s)
• 1 tablespoon jelly, black currant
• 2 tablespoon Grand Marnier
• 20 g butter
• 1 teaspoon sugar
• Salt and pepper, pepper

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Instructions

1. Wash the duck breast and pat dry with kitchen paper. Cut the fat side in a diamond shape with a sharp knife. Salt and pepper.
2. Place the duck breasts with the fat side down in a cold uncoated pan. This saves unnecessary fat additions, as enough autologous fat for frying escapes through heating. First turn the stove to full heat, then to medium. Fry until the layer of fat is nice and crispy. Then turn and fry for about 1 minute on the other side.
3. Put the juice of 2 oranges and 1/8 liter of water in a small roasting pan. Put the duck breast in with the fat side up. Cook closed in the preheated oven at 225 ° for about 15-20 minutes. Possibly another 5 minutes without the lid, so that the fat side becomes crispy. The duck breast should still be pale pink on the inside.
4. In the meantime, peel, fillet and slice the orange. Heat the butter in a pan. Add the sugar and let it caramelize briefly. Fry the orange fillets on both sides.
5. Wrap the duck breast in aluminum foil and let it rest for about 8 minutes.
6. Bring the meat stock to the boil. If necessary, add a little more orange juice or water. Season to taste with Grand Marnier, currant jelly, salt and pepper. If you like the sauce to thicken, you can thicken it with a little cornstarch. However, I prefer to use a little more currant jelly, as this also binds the sauce optimally. However, this makes the sauce much sweeter, so it`s a matter of taste.
7. Remove the duck breast from the foil. Cut into slices and serve with the orange fillets on preheated plates.
8. Suitable as side dishes:
9. Rösti, almond balls, duchess potatoes, croquettes, broccoli with almonds or mixed leaf salads.