Summary

Ingredients

• 500 g duck breast
• 50 ml gravy, instant
• 2 tablespoon honey
• 1 dash balsamic vinegar
• 1 dash orange juice
• some chilli, finely chopped
• salt and pepper
• possibly cognac or
• Red wine for a sauce
• possibly shallot (s)
• possibly orange juice

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Instructions

1. Preheat the oven to 150 ° C. Heat the gravy, stir in honey, balsamic vinegar, orange juice and chilli (salt and pepper if necessary) and let it boil down until the whole thing becomes thick - there should be about 4 tablespoon. Take off the stove.
2. Cut the duck breast crosswise on the skin side, season with salt and pepper. Fill a pan about 5 mm high with cold water, place the meat skin-side down and turn on the highest setting - as soon as the water has evaporated, the duck breast fries in its own fat and becomes nice and crispy.
3. Roast rare on both sides (i.e. bloody, the duck still pulls in the oven). Brush the duck breast all over with the honey and chilli vinegar and let it steep in the oven.
4. In addition, I always have napkin dumplings and red cabbage. You can also conjure up a strong cognac or red wine sauce (with shallots and some orange juice) from the roast if it is too dry for you.