Duck Breast in Orange-Pepper Sauce with Almond Broccoli

Score the duck breast on the skin side, season and sear well on both sides with butter in the frying pan. The meat should still be pink in the center when removed from the roasting pan.

Add orange juice, chicken stock, white wine and Cointreau to the roast stock and bring to a boil briefly.

Now pour the sauce through a fine sieve into a saucepan, season, adding the peppercorns. Now thicken the sauce a little bit with maizena (cornstarch).

Boil the broccoli in salted water. Later, add butter and almond kernels to the saucepan, add the broccoli and toss.

As a side dish croquettes and hash browns are suitable.

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