Summary

Ingredients

• 800 g duck breast
• 2 onions)
• 500 ml duck stock
• 250 ml red wine, dry
• 2 orange (s)
• 1 bay leaf
• 2 tablespoons oil
• 2 tablespoon sauce thickener, dark
• 1 tablespoon honey
• salt and pepper

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Instructions

1. If you have bought frozen duck breast, let it thaw completely. Rinse the duck breast with cold water and pat dry. Completely remove the fatty skin, cut the meat into strips and pepper.
2. Heat the oil in a non-stick pan and fry the duck breast strips in it. Peel and chop the onions, add to the meat and fry briefly. Pour in the stock and add the bay leaf. Let the lid stew for 30 minutes over low heat. Pour in the red wine and let it stew for another 60 minutes. If too much liquid evaporates, add a little more water or broth in between.
3. Peel and fillet the oranges. Catch the juice and squeeze it out of the remaining skins. Remove the bay leaf and pour in the orange juice. Thicken with the sauce thickener. Then add the honey and the orange fillets. Do not cook anymore, otherwise the orange fillets will disintegrate. Season to taste with salt and pepper.
4. I serve it with Brussels sprouts in herb butter and bread dumplings, but red cabbage and dumplings or boiled potatoes also go well.