Summary

Ingredients

• 750 g duck breast fillet (s) with skin
• 1 organic orange (s)
• 3 perennial chard (s)
• 2 onion (s), red
• 350 g mushrooms, brown
• 2 tablespoon olive oil
• 1 tablespoon curry powder, yellow or turmeric powder
• 1 tablespoon potato starch

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Instructions

1. Wash and dry the duck breast fillets. Carefully cut lightly crosswise into the skin - but not down to the meat!
2. Place the duck breast fillets on the skin side without any additional fat in an (iron) pan and fry them at about 3/4 heat until the skin is dark brown and crispy. Then fry briefly on the other side in the excess fat until a core temperature of 63 - 65 degrees is reached. Then let it rest a little longer.
3. Meanwhile, clean and wash the chard. Cut the stems crosswise into thin slices and the leafy leaves into 1 - 2 cm strips. Peel and roughly chop the onions. Clean and quarter the mushrooms.
4. Heat the olive oil in a saucepan and sauté the onions until translucent. Scatter the curry on top, then add the chard stalks and mushrooms, season with salt and pepper. Cover and cook for about 15 minutes. You can also add some of the leaked duck fat every now and then. Then fold in the leafy greens and stew open for another 5 minutes.
5. Rub the peel of the orange and squeeze out the juice. Mix the potato starch with some of the orange juice until smooth.
6. Lightly bind the leaked liquid from the chard and mushrooms with the potato starch. Caution: only use as much mixed starch as is necessary to achieve a light binding - do not make a pulp! Let it simmer a little more and add enough orange juice to achieve the right consistency and a slightly sweet and sour taste of orange. Season to taste with salt and pepper. If there is still some acid missing, add a small dash of white wine vinegar or lemon juice.
7. Salt and pepper the duck breast and cut into slices. Arrange the slices on the chard vegetables, add a little salt and pepper and sprinkle with the grated orange peel.