Summary

Ingredients

• 800 g duck breast
• 200 g cream
• 4 orange (s)
• 2 tablespoon honey
• Clarified butter
• Worcester sauce

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Instructions

1. Squeeze three oranges. Thoroughly peel an orange (if possible, remove everything white) Cut the orange into slices (approx. 5mm).
2. Pepper the orange slices on both sides. Heat a pan and fry the orange slices on both sides. Remove the slices from the pan, cut in half and set aside.
3. Rub the breasts with salt and pepper. Heat some clarified butter in the pan. Preheat the oven to approx. 200 °. Sear the duck breasts first on the meat side, then on the skin side for 3 minutes each. Turn the breasts (skin side up). Pour the orange juice. Brush the duck skin with honey. Put in the oven for about 10 minutes. Pour the juice over the breasts, put in the oven for another 10 minutes. Pour the juice over the breasts again, possibly pour some water into the pan. Put in the oven for another 5 minutes. Take the pan out of the oven and put it on the stove top on full heat. Keep the duck breasts warm.
4. Add the cream to the orange juice and stir well. Season the sauce with salt, pepper and Worcester sauce. Bring the sauce to the boil while stirring. Cut the breasts into slices. Arrange on a serving platter, always half an orange slice between two meat slices.