Summary

Ingredients

For the meat:

• 2 duck breasts, approx. 00 g each
• salt and pepper

For the sauce: (red wine-honey-shallots)

• 6 shallot (s)
• 250 ml red wine, e.g. Barolo
• 150 ml stock (duck) or beef stock
• 2 teaspoons cornstarch
• 2 tablespoon honey
• salt and pepper
• 40 g butter, ice cold

For the sauce: (orange ginger)

• 1 small onion (s), red
• 3 orange (s), organic
• 20 g iner root
• 1 teaspoon red wine vinegar
• 100 ml stock (duck) or beef stock
• 2 teaspoons cornstarch
• 2 tablespoon orange liqueur, e.g. Grand Marnier
• 50 g butter, ice cold
• 1 teaspoon pepper berries, pink, pink
• salt

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Instructions

1. Red wine-honey-shallot sauce:
2. Peel shallots, quarter lengthways, sauté with a little fat and deglaze with red wine. Let the wine reduce. Add the stock and cook for 10 minutes until the shallots are soft. Mix the cornstarch with just a little cold water, stir into the sauce and bring to the boil. Now add the honey, salt, pepper and add the butter.
3. Orange-ginger sauce:
4. Peel and dice the onion. Wash 2 oranges with hot water, dry them and grate the peel of one. Peel off the peel of the other with a zest ripper (if necessary with a vegetable peeler). Now squeeze out the juice from the two oranges. Peel the third orange so thick that the white skin is also removed. Remove the fruit fillets from between the separating membranes and collect the juice. Peel and finely dice the ginger, sauté with the onion in fat and deglaze with vinegar. Now pour in the juice and stock and bring to the boil. Mix the starch with just a little cold water, stir into the sauce and bring to the boil again. Add the grated orange peel and fillets, season the sauce with salt and liqueur and stir in the butter in small pieces. Now sprinkle the orange zest and red pepper over the top.
5. Duck breast:
6. Preheat the oven to 180 ° C top and bottom heat (160 ° C convection).
7. Rinse the duck breasts with cold water, pat dry and cut the skin several times with a knife. Salt and pepper fillets, skin side down, slowly heat up in a cold pan without fat and fry the skin for 5 minutes until crispy. Turn and fry the meat side only briefly.
8. Take the fillets out of the pan and place them skin side up on a piece of aluminum foil. Fold up the sides of the film to create a border. Cook the fillets in the oven for 8-10 minutes, the meat should still be pink.
9. Add the sauce of your choice and serve.