Summary

Ingredients

• 2 duck breast fillet
• salt
• pepper
• 0.5 ½ bunch thyme
• 1 orange (s)
• 1 tablespoon butter
• 2 teaspoons sugar
• 250 ml poultry stock
• 1 glass lingonberries, (wild lingonberries, 200 g)
• 1 pinch (s) chili powder

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Instructions

1. Wash the fillets, pat dry and season with salt and pepper. Heat a pan dry and place the duck breast fillets in with the skin side down and fry them. Add the thyme. Then fry the meat side. Then put the fillets and thyme in a baking dish and fry them in a preheated oven (fan oven: 180 ° C) for approx. 15 - 20 minutes.
2. Take out of the oven before cutting and let rest for another 5 minutes!
3. Orange and cranberry sauce:
4. Wash off the orange and thinly cut the peel into thin strips. Squeeze out the juice. Pour the duck fat out of the pan except for a small residue, add butter to the pan and let it melt. Add the orange peel and sugar and caramelize briefly. Gradually add the orange juice. Now pour in the poultry stock and let it boil down for approx. 3 to 5 minutes. Now add the gravy from the baking dish, stir in the cranberries and season with salt, pepper and chili powder.
5. Cut open the duck breast fillets and serve with the orange and cranberry sauce.
6. Tip: Before you add all the cranberries - season to taste so that the whole thing doesn`t get berry-heavy.
7. Broccoli and croquettes can be served as a side dish.