2 units Barbary duck breasts
25 g Butter to start the sauce
0.25 floor Cinnamon
1 tbsp Clarified butter
1 tbsp Dried thyme
1 pinch Freshly ground pepper
100 g Frozen butter
2 tbsp Honey
250 g King trumpet mushrooms
2 units Kohlrabi
2 units Oranges
4 units Oranges (300 ml juice)
1 bundle Parsley
150 ml Poultry stock
2 units Shallots
2 tbsp Water
To make the sauce, squeeze the oranges. Peel and dice the shallots. Heat the butter in a small pan and sauté the diced shallots for about 2 minutes until translucent. Put the rest of the butter in the freezer. Deglaze the shallots with the orange juice and simmer for about 10 minutes.
Ingredients
4 units Oranges (300 ml juice), 2 units Shallots, 25 g Butter to start the sauce, 100 g Frozen butter
Add the chicken stock and cinnamon stick and simmer for a further 10 minutes. Reduce the heat. Take the butter out of the freezer, finely dice it and slowly stir it into the sauce with a whisk. Season the sauce with salt and pepper to taste.
Ingredients
150 ml Poultry stock, 0.25 floor Cinnamon
Preheat the oven to 70°C (top/bottom heat). Wash the duck breast in cold water, dab dry and remove any sinews. Use a sharp knife to score diamonds into the skin side and generously rub with salt.
Ingredients
2 units Barbary duck breasts
Then lay the meat skin-side down in a cold non-oiled frying pan and sear over a medium heat for about 10 minutes until the skin is golden. Turn down the heat, season the duck breast with salt on the flesh side, turn over and fry for another 5 minutes. Brush the skin side with half of the honey and sprinkle with a little thyme. Then place on a preheated plate and leave to rest in the preheated oven for 10 minutes.
Ingredients
2 tbsp Honey, 1 tbsp Dried thyme
While the duck is resting, fillet the rest of the oranges. Peel the kohlrabi, cut through the middle and slice into 1-cm-thick slices. Heat the clarified butter in a small pan over a medium heat and add the kohlrabi. Add a little thyme, the water, the rest of the honey and a little salt. Leave the kohlrabi to simmer for about 5 minutes and add the orange fillets after about 10 minutes. Clean the mushrooms with a dry cloth and slice lengthwise. Sauté in the frying pan with the duck fat over a medium heat for about 5 minutes, turn over and fry for another 5 minutes, then season with salt and pepper. Then wash the parsley, shake it dry, pluck and finely chop the leaves and sprinkle over the mushrooms.
Ingredients
2 units Oranges, 2 units Kohlrabi, 1 tbsp Clarified butter, 2 tbsp Water, 250 g King trumpet mushrooms, 1 pinch Freshly ground pepper, 1 bundle Parsley
3900.25
282.46 g
290.32 g
45.26 g
