Summary

Ingredients

• 2 piece (s) duck breast
• 2 orange (s)
• 6 clove (s) garlic
• 1 onion (s)
• 1 cm ginger, fresh
• 200 ml white wine
• 0.5 liter ½ chicken broth or vegetable broth
• salt and pepper
• possibly sauce thickener

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Instructions

1. Rub the duck breasts vigorously with salt and pepper and fry on both sides until crispy. Remove the duck breasts and keep them warm. Drain excess fat and fry the chopped garlic and diced onion in the roasting set. In the meantime, peel and fillet the oranges. Deglaze the roasting mixture with the white wine and add the orange fillets and the finely chopped ginger. Pour in the broth, bring to the boil briefly, bind as desired and season to taste.
2. Carve the duck breasts and serve with the sauce. Rice goes well with it.