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Duck Breast with Orange Sauce

Name: Duck Breast with Orange Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 2 duck breasts with skin (approx. 220 g each); 1 orange; 250 ml orange juice (freshly squeezed); 100 g brown cane sugar; 1 tsp cold butter; 1 pinch salt; 1 pinch Maldon sea salt flakes

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40 min

Knuspr-Küche

Zarte Entenbrust mit einer fruchtigen, leicht karamellisierten Orangensauce. Ein eleganter Klassiker der französischen Küche, der in weniger als 45 Minuten auf dem Tisch steht. Die Kombination aus knuspriger Haut und der süß-sauren Note der Orange macht dieses Gericht zu einem besonderen Genuss.

Ingredients

Price per portion:€ 29.53

Ingredients

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Duck breast with skin 2 Entenbrüste mit Haut (à ca. 220 g)

Orange 1 Orange

Orange juice 250 ml Orangensaft (frisch gepresst)

Brown cane sugar PL 100 g brauner Rohrzucker

Unsalted butter 1 TL kalte Butter

Maldon sea salt flakes 1 Prise Maldon Meersalzflocken

You probably have at home

Salt 1 Prise Salz

Preparation method

Preheat the oven to 180 °C (top/bottom heat).

Score the skin of the duck breasts crosswise with a sharp knife. Be careful not to cut into the meat. Generously salt the skin side and gently massage the salt in. Lightly salt the meat side as well.

Heat a pan without fat. Place the duck breasts skin-side down in the cold pan (the pieces should not touch) and sear for approx. 6 minutes over medium heat. Continuously spoon the rendered fat over the meat.