Important for duck breast with orange sauce
Put the skin cold in the pan and drain the fat regularly; only after rest cut across to the fiber.
Christmas Recipe
Duck breast with orange sauce
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest. Mandarin juice works instead of orange, a little balsamico makes the sauce herb.
Total time
55 min
Calories
680 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Prepare duck breast with orange sauce properly
Place the skin cold in the pan and drain the fat regularly; cut it across to the fiber only after rest. Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Mandarin juice works instead of orange, a little balsamico makes the sauce herb.
Dinner
Dinner
Meat
Christmas Recipes
Recipe
Duck breast with orange sauce
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Cut the skin of the duck breast into a diamond without injuring the meat. Dice the shallots, squeeze the oranges and fillet them as well as provide the stock, honey and thyme for the sauce.
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2
Prepare
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce.
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3
Check for doneness
Put the skin cold in the pan and drain the fat regularly; only after rest cut across to the fiber.
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4
Serving
Let the duck breast rest and then cut into slices across the fiber. Put orange sauce on the plates and put the meat on top with the crispy skin.
Kitchen know-how
Tips for Duck breast with orange sauce
Variations
How to adapt this recipe
Mandarin juice works instead of orange, a little balsamico makes the sauce herber.
Nutrition per serving
680kcal
28.0 gCarbohydrates
44.0 gProtein
42.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Duck breast with orange sauce
Weigh duck breasts, prepare oranges and prepare poultry fond separately. Start the main cooking process for duck breast with orange sauce only afterwards.
Put the skin cold in the pan and drain the fat regularly; only after rest cut across to the fiber.
Cool duck breast with orange sauce quickly. When reheating, note: Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest time. Only heat up once leftovers completely.
Mandarin juice works instead of orange, a little balsamico makes the sauce herber.
Keep cooking