Duck Breast in Orange Cardamom Sauce

Cooking with Christmas spices

For the sauce, crush the star anise and the cardamom pods, dice the shallot and sauté the whole. Extinguish with the orange juice and the clear soup and cook by a third.

Shape the duck breasts until ready to cook, cut the skin side in several places with a kitchen knife, season with salt and pepper.

Sear the duck breasts on both sides in vegetable fat in a hot frying pan and continue frying skin side down in the oven at 200 °C for 5 minutes.

Strain the orange-cardamom sauce through a sieve into a saucepan, thicken with a little arrowroot flour and finally mix in the cold butter cubes.

Slice the duck breasts and serve with the sauce.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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