Duck Breasts with Gingerbread Crust and Orange Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) duck breast
- salt
- pepper
- 2 tablespoon olive oil
- 100 g butter, soft
- 120 g breadcrumbs
- 1 teaspoon gingerbread spice
For the sauce:
- 2 orange (s), untreated
- 2 tablespoon sugar, brown
- 1 tablespoon butter, cold, diced
- salt
- pepper
- Couscous :
- 300 ml vegetable stock
- 250 g couscous
- 1 tablespoon olive oil
- 200 g fruit (dried fruit)
- 120 g nuts
- 2 tablespoon lemon juice
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees. Salt and pepper the duck breasts. Heat the oil in the roaster, fry the breasts with the skin side down until golden brown. Turn and fry for another 5 minutes. Roaster on medium Place the rail in the hot oven and fry for about 35 minutes. Mix the butter with the breadcrumbs, a little salt and the gingerbread spice. Take the breasts out of the oven and switch to top heat. Spread the mixture on the breasts and brown in the oven for 3-4 minutes.
- Orange sauce: Rinse 1 orange with hot water and finely grate the peel. Squeeze both oranges. Melt the sugar and caramelize it lightly, deglaze with the juice and let it boil down. Stir in the bowl and butter. Season to taste with salt and pepper.
- Couscous: bring the vegetable stock to the boil. Mix the couscous with the oil. Cut the dried fruit into small pieces. Finely chop the nuts and roast them until golden brown without fat. Mix the fruit and nuts with the couscous and pour the hot broth over them. Let soak for 5 minutes, then loosen with a fork, season with salt, pepper and lemon juice and keep warm.
- Arrange the finished breasts on the couscous and pour the sauce over them.
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