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Roast duck breast

with orange sauce

    1h 45min

    medium

Ingredienser

4 Portioner
  • 125 G butter

  • 2 Spiseskefuld clarified butter

  • 800 G duck breast

  • 1 Knivspids ground cinnamon

  • 2 Spiseskefuld honey

  • 250 G king trumpet mushrooms

  • 2 styk kohlrabi

  • 300 ml orange juice

  • 2 styk oranges

  • 1 Pakke parsley

  • 2 Knibe pepper (ground)

  • 150 ml poultry stock

  • 3 Knibe salt

  • 1 Spiseskefuld salt

  • 2 styk shallots

  • 2 Teskefuld thyme (dried)

  • 2 Spiseskefuld water

    European, German

    meat dishes, poultry

    milk

    lactose, histamine

Forberedelse

  • Start the sauce

    Peel and dice the shallots. Melt the butter in a pan over a medium heat. Sauté the shallots for about 2 minutes until translucent.

    Deglaze the shallots with the orange juice and simmer for about 10 minutes.

  • Ingredienser

  • 2 styk shallots, 25 G butter, 300 ml orange juice

  • Finish the sauce

    Add the chicken stock and cinnamon to the shallot and orange juice mixture and simmer for 10 min.

    Dice the butter and stir in with a whisk, piece by piece. Season the sauce with salt and pepper to taste.

  • Ingredienser

  • 150 ml poultry stock, 1 Knivspids ground cinnamon, 100 G butter, 1 Knibe salt, 1 Knibe pepper (ground)

  • Preheat the oven

    Preheat the oven to 70 °C top/bottom heat.

  • Prepare the duck

    Wash the duck breasts in cold water, pat dry and remove any sinews if necessary.

    Carefully score a criss-cross pattern into the skin with a sharp knife and season well with salt.

  • Ingredienser

  • 800 G duck breast, 1 Spiseskefuld salt

  • Fry the duck

    Place the duck breast skin-side down in a cold unoiled frying pan and fry for about 10 minutes over a medium heat until the skin is golden.

    Turn down the heat, salt the duck breast on the flesh side, turn over and fry for 5 minutes.

    Brush the skin side with honey and sprinkle with thyme. Leave to rest in the oven for about 10 minutes.

  • Ingredienser

  • 1 Spiseskefuld honey, 1 Teskefuld thyme (dried)

  • Cook the vegetables

    Peel and halve the kohlrabi, then cut it into 1-cm-thick slices.

    Heat the clarified butter in a pan and add the kohlrabi. Add the thyme, water, honey and salt and simmer for about 5 minutes.

    Fillet the oranges. Add the orange fillets to the pan and cook for a further 5 minutes.

  • Ingredienser

  • 2 styk kohlrabi, 1 Spiseskefuld clarified butter, 1 Teskefuld thyme (dried), 2 Spiseskefuld water, 1 Spiseskefuld honey, 1 Knibe salt, 2 styk oranges

  • Fry the mushrooms

    Clean the mushrooms and slice lengthways. Wash the parsley, shake dry and chop finely.

    Heat the clarified butter in a frying pan and swirl it around. Fry the mushrooms over a medium heat for about 5 minutes, turn and fry for a further 5 minutes. Season with salt and pepper.

    Sprinkle the chopped parsley over the mushrooms.

  • Ingredienser

  • 250 G king trumpet mushrooms, 1 Spiseskefuld clarified butter, 1 Pakke parsley, 1 Knibe pepper (ground), 1 Knibe salt

  • Finishing touches

    Cut the roast duck breast into thin slices.

     

    Arrange the fried mushrooms on plates and pour a little sauce over them. Place the slices of duck breast on top.

     

    Serve the vegetables in a separate bowl.

Næringsværdi pr. portion

kcal

953.75

Protein

45.73 G

Olie/fedt

69.94 G

Kulhydrater

35.53 G

ForfatterBettina Matthaei

Gräfe und Unzer Verlag GmbH

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