Det høyteknologiske avtrekkssystemet med innovative betjeningsknotter og platetopper som kan velges individuelt.
Det modulbaserte avtrekkssystemet med intuitiv betjening og valgbare platetopper.
Det minimalistiske avtrekkssystemet med maksimalt matlagingsareal og BORA Assist.
Det sammensatte avtrekkssystemet med optimal brukervennlighet.
Det personlig tilpassede avtrekkssystemet som åpner for en matlagingsopplevelse med effektivt dampavtrekk.
Det mest kompakte avtrekkssystemet med maksimal plassutnyttelse for 60 cm brede kjøkkenskap.
Avtrekkssystemet som består av platetopper med strålevarme og effektivt dampavtrekk.
BORA X BO.En profesjonell dampovn hjemme.
Det perfekte supplementet for en komplett matlagings- og bakeopplevelse i verdensklasse.
Smart nedkjøling av mat på best mulig vis.
Enkel kjøling og nedfrysing - en intelligent kombinasjon.
Enkel kjøling og frysing – med ekstra stort kjølerom.
Hold hodet kaldt – nedfrysing med perfeksjon.
Smart direkte og indirekte belysning.
Enkeltlamper og lamper som utgjør en helhet lyser diskret opp gourmetkjøkkenet ditt.
Innbygget vakuumpakker for å gi matvarer lengre holdbarhet og usedvanlig frisk smak.

Roast duck breast

Name: Roast duck breast
Yield: 4
Cuisine: European, German
Ingredients: 4 stykk Oranges (300 ml juice); 2 stykk Shallots; 25 G Butter to start the sauce; 100 G Frozen butter; 150 ml Poultry stock; 0.25 Gulv Cinnamon; 2 stykk Barbary duck breasts; 2 Spiseskje Honey; 1 Spiseskje Dried thyme; 2 stykk Oranges; 2 stykk Kohlrabi; 1 Spiseskje Clarified butter; 2 Spiseskje Water; 250 G King trumpet mushrooms; 1 Klype Freshly ground pepper; 1 Pakke Parsley

on orange sauce

55min

Medium

Ingredienser

4 Deler

2 stykk Barbary duck breasts
25 G Butter to start the sauce
0,25 Gulv Cinnamon
1 Spiseskje Clarified butter
1 Spiseskje Dried thyme
1 Klype Freshly ground pepper
100 G Frozen butter
2 Spiseskje Honey
250 G King trumpet mushrooms
2 stykk Kohlrabi
2 stykk Oranges
4 stykk Oranges (300 ml juice)
1 Pakke Parsley
150 ml Poultry stock
2 stykk Shallots
2 Spiseskje Water

European, German

Meat dishes, Poultry

Milk

Lactose, Histamine

Whisk

Forberedelse

Start the orange sauce
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.
Ingredienser
4 stykk Oranges (300 ml juice), 2 stykk Shallots, 25 G Butter to start the sauce, 100 G Frozen butter

Finish the orange sauce
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.
Ingredienser
150 ml Poultry stock, 0,25 Gulv Cinnamon

Prepare the duck
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.
Ingredienser
2 stykk Barbary duck breasts

Fry the duck
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.
Ingredienser
2 Spiseskje Honey, 1 Spiseskje Dried thyme

Fry the vegetables
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.
Ingredienser
2 stykk Oranges, 2 stykk Kohlrabi, 1 Spiseskje Clarified butter, 2 Spiseskje Water, 250 G King trumpet mushrooms, 1 Klype Freshly ground pepper, 1 Pakke Parsley