Duck Breast with Fruity Orange Sauce

Summary

Ingredients

• 3 duck breasts
• Salt and pepper, for seasoning
• 1 tablespoon soy sauce

For the sauce:

• 3 large oranges, untreated
• 3 cl Cointreau, orange liqueur
• 1 tablespoon cranberries
• 0.5 ½ apple, finely diced
• 1 tablespoon, leveled powdered sugar
• 1 teaspoon, heaped tomato paste
• 3 tablespoon red wine, dry
• 250 ml vegetable stock
• some aroma, (finesse orange)
• some chili salt
• 1 shot cremefine or cream
• 1 tablespoon pepper berries, pink
• 3 teaspoons honey
• possibly sauce thickener

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Instructions

1. Wash the duck breasts and pat dry with a paper towel. Cut into the breasts on the fat side with a sharp knife in a diamond shape and season with salt and pepper on both sides. Brush with the soy sauce and leave to marinate for 30 minutes at room temperature.
2. In the meantime, wash and peel the oranges and cut out the fillets. Completely squeeze out the juice from the rest of the oranges and marinate with the Cointreau.
3. Fill a large pan with 3 tablespoons of water and heat it, first sear the breasts with the skin side down and continue to fry until the water has completely evaporated, now the duck breast can continue to fry in its own fat and is nice and crispy. So you don`t need any additional frying fat! Then turn and continue to fry on the underside until golden brown. Put the duck breasts in the preheated oven on the grid at approx. 130 ° C for approx. 25-30 minutes.
4. For the sauce, heat the roast stock, if necessary pour off some of it beforehand (depending on the fat content of the duck breasts) and bring to the boil with the orange juice, a third of the orange fillets and a little finesse orange. Add the diced apple pieces, cranberries, powdered sugar, tomato paste and red wine and bring to the boil. Fill up with the vegetable stock and simmer for about 10 minutes in a closed pot. Puree with the magic wand and mix with a dash of cream or cream and season with a little chilli salt. Now place the remaining orange fillets and the pink pepperberries in the sauce (you may want to keep some orange fillets for garnish).
5. If you want the sauce to be a little more compact, you can thicken it with a little cold-touched cornstarch or a sauce thickener.
6. Brush each of the duck breasts with a teaspoon of honey and grill briefly. They should now be pale pink on the inside. Serve with apple, cinnamon and red cabbage and Bavarian potato dumplings.

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