Summary

Ingredients

• 2 duck breasts
• 20 wild garlic leaves
• 1 orange (s), untreated
• 120 ml Cointreau
• 150 ml crème fraîche
• 200 ml poultry stock
• 75 g pine nuts
• 1 small can Mandarine (s)
• 2 teaspoons pepper, red berries
• salt and pepper
• butter

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Instructions

1. Fill a pan with enough water to just cover the bottom. Add the duck breasts skin side down and fry until the water has evaporated and the skin is tanned. Turn the meat over and fry for another 8 minutes. Deglaze with Cointreau, simmer for a few minutes.
2. Remove the meat, season with salt, pepper, wrap in aluminum foil and cook at 100 ° C in the oven as desired (if you like it, let it get crispy again for about 25 minutes with the foil closed, then for about 5 minutes under the grill - whoever it likes pink, correspondingly shorter).
3. Wash the orange, peel off the peel with a zest, then squeeze the orange. Wash and finely chop the wild garlic. Mash the red pepper berries in a mortar.
4. Pour the duck fat and Cointreau mixture in the pan with crème fraîche, duck stock and orange juice, add red pepper and half of the orange peel. Let it reduce. Finally add the pine nuts and the chopped wild garlic.
5. In another pan, sauté the mandarins in butter. If you (like me) serve potato noodles with it, you can also heat them up in the pan.
6. Cut the duck into slices, napkin with the sauce, sprinkle with the rest of the orange peel as a decoration and serve with the mandarins.
7. Notes: I served wild garlic potato noodles with it (see picture - recipe in my profile). Instead of fresh wild garlic you can also use 2 - 3 tablespoons wild garlic paste (recipe in my profile).