Summary

Ingredients

• 2 teaspoons butter
• 10 shallot (s)
• 1 teaspoon honey, liquid
• 4 cl Cointreau
• 125 ml poultry stock
• 125 ml orange juice, freshly squeezed
• 0.5 ½ orange (n) peel, finely cut into strips
• 4 duck breast
• salt and pepper
• basil

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Instructions

1. Melt the butter and sweat the shallots (as small as possible) in it. Add the honey and let it caramelize slightly. Deglaze with Cointreau and wait for the alcohol to evaporate. Top up with the broth, orange juice and the orange peel, simmer and reduce the liquid a little.
2. Cut the duck breast into a diamond shape on the fat side. Season with sea salt and pepper on both sides and put in the hot pan. First fry with the fat side down (no additional fat required). Turn after approx. 6-8 minutes and fry until the meat is completely warm (duck breast should be a little pink in contrast to other poultry).
3. Meanwhile, carefully season the sauce with salt and pepper and thicken slightly - with starch or ice-cold butter.
4. Serve with croquettes and red cabbage and use basil leaves as a garnish.