Summary

Ingredients

• 900 g duck breast, with skin (three breasts)
• a bit salt
• some pepper

For the sauce:

• 2 medium onion (s), roughly chopped
• 1 clove garlic
• 1 apple, cut into pieces with peel
• 1 large orange (s), peeled and cut into small pieces
• some parsley, frozen
• 2 tablespoon clarified butter
• Water, for the tin
• 200 ml poultry stock, glass
• 100 ml vegetable stock
• 50 ml cream
• 1 teaspoon, heaped cornstarch
• 1 tablespoon salt
• 3 tablespoons water
• 3 teaspoons honey, for the crust

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Instructions

1. Cut the skin side of the cleaned duck breasts into a diamond shape and season lightly with salt and pepper on both sides and fry in hot clarified butter in a coated pan - first on the skin side, then on the meat side - and keep warm.
2. Meanwhile, cut the onions, apple, orange and garlic into pieces and spread them with a little parsley on a baking sheet and pour some water and 100 ml poultry stock from the glass and place the seared duck breasts on top. Cook in the preheated oven at 160 ° C on the second rack from the bottom for about 1 hour.
3. For the salt and honey crust:
4. Mix 1 tablespoon salt with 3 tablespoon water and brush the cooked duck breasts with the pastry brush and brush with the honey. Grill the duck breasts on the middle rack of the oven for approx. 10-15 minutes until crispy.
5. For the sauce:
6. Scoop a few tablespoons of the gravy out of the baking sheet and strain it through a sieve and bring the remaining 100 ml poultry stock from the glass to the boil with vegetable stock and mix the cold cream with the cornstarch and pour into the hot stock and briefly bring to the boil.
7. My tip:
8. We also eat red cabbage and bread dumplings cooked in the oven.