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Roast duck breast

on orange sauce

    1h 45min

    Medium

Ingredientes

4 Porções
  • 125 G Butter

  • 1 Ponta da faca Cinnamon (ground)

  • 2 Colher de sopa Clarified butter

  • 800 G Duck breast

  • 2 Colher de sopa Honey

  • 250 G King trumpet mushrooms

  • 2 Unidade Kohlrabi

  • 300 ml Orange juice

  • 2 Unidade Oranges

  • 1 Pacote Parsley

  • 2 Beliscar Pepper

  • 150 ml Poultry stock

  • 3 Beliscar Salt

  • 1 Colher de sopa Salt

  • 2 Unidade Shallots

  • 2 Colher de chá Thyme, dried

  • 2 Colher de sopa Water

    European, German

    Meat dishes, Poultry

    Milk

    Lactose, Histamine

Preparação

  • Start the gravy

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

    Deglaze the shallots with the orange juice and simmer for approx. 10 mins.

  • Ingredientes

  • 2 Unidade Shallots, 25 G Butter, 300 ml Orange juice

  • Finish the sauce

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

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

  • Ingredientes

  • 150 ml Poultry stock, 1 Ponta da faca Cinnamon (ground), 100 G Butter, 1 Beliscar Salt, 1 Beliscar Pepper

  • 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 sinew if necessary.

    Carefully score the skin side with a sharp knife in a diamond shape and season well with salt.

  • Ingredientes

  • 800 G Duck breast, 1 Colher de sopa Salt

  • Fry the duck

    Place the duck breast skin side down in a cold pan without oil and fry for approx. 10 mins. over a medium heat until the skin is golden brown.

    Reduce the temperature, salt the duck breast on the flesh side, turn and fry for 5 mins.

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

  • Ingredientes

  • 1 Colher de sopa Honey, 1 Colher de chá Thyme, dried

  • Cook the vegetables

    Peel the kohlrabi, halve and cut 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 approx. 5 mins.

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

  • Ingredientes

  • 2 Unidade Kohlrabi, 1 Colher de sopa Clarified butter, 1 Colher de chá Thyme, dried, 2 Colher de sopa Water, 1 Colher de sopa Honey, 1 Beliscar Salt, 2 Unidade Oranges

  • Fry mushrooms

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

    Heat the clarified butter in a frying pan and spread out. Fry the mushrooms over a medium heat for approx. 5 minutes, turn and fry for a further 5 minutes. Season with salt and pepper.

    Sprinkle the chopped parsley over the mushrooms.

  • Ingredientes

  • 250 G King trumpet mushrooms, 1 Colher de sopa Clarified butter, 1 Pacote Parsley, 1 Beliscar Pepper, 1 Beliscar 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.

Valor nutricional por porção

kcal

953.75

Proteína

45.73 G

Óleo/gordura

69.94 G

Hidratos de carbono

35.53 G

AutorBettina Matthaei

Gräfe and Unzer Verlag GmbH

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