Duck Breast in Orange Sauce

Wash duck breast fillets in cool water, dry and cut skin crosswise.

Peel two oranges thinly, cut peel into narrow strips.

Peel two oranges thickly so that the white skin is removed. Cut out the fillets

Squeeze all oranges (yields about 200 ml juice).

Season duck breast fillets with salt and season with pepper. In a frying pan without fat, roast on skin side over medium heat for 6-8 minutes until golden brown and crispy in their own fat. Save the fat. Then finish cooking the meat in the heated oven at 180 °C for approx. 8 minutes with circulating air.

Add 20 g warm butter to the duck fat, sprinkle in sugar and let it caramelize. Glaze the orange peel in it.

Add chicken stock, diced shallots, and orange juice, reduce to about 1/4.

Mix in diced cold butter, add orange fillets to sauce. Serve with the duck breast.

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