Summary

Ingredients

• 4 piece (s) duck breast loosened (approx. 200 g each),
• 1 pinch coriander or marjoram
• salt
• pepper from the grinder
• 2 orange (s)
• 6 tablespoon water, hot
• 175 ml wine, red
• 2 teaspoons sugar
• 1 tablespoon vinegar (e.g. balsamic vinegar)
• 1 tablespoon lemon juice
• 20 g butter

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Instructions

1. Rinse the duck breast, pat dry with kitchen paper and season with salt, pepper and coriander or marjoram. Heat the pan with oil and fry the duck breasts with the fat side down, then turn and fry the other side for the same length of time (each side approx. 8 min. Bloody, 10-12 min. Pink / well done).
2. Press 1 orange and fillet the other. Wrap the duck breast in aluminum foil and keep it warm in the oven.
3. Boil the meat stock with water and red wine. Melt the sugar in a small pan and caramelize it. Deglaze with vinegar. Add this mixture with the orange juice to the meat stock. Season the sauce with lemon juice, salt and pepper. Cut the brisket into slices. Remove the sauce from the heat and stir in the butter in small flakes. Add orange fillets and slices of duck breast to the sauce.
4. With ribbon noodles or something similar and a good red wine. The cook can of course try the kitchen wine while cooking.
5. Filleting: peel the orange so that the skin is also off! Now with a sharp knife, carefully cut the skin that is now visible up to the middle. You already have an orange fillet. It`s a juicy business at times.