Duck Breast with Orange Sauce
(0)
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.
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.
Ingredients
Nutritional values
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