Recipes > Main Course > Duck Breast a l´Orange

Duck Breast a l´Orange

Category: Main course

 

 

 

Preparation:

  1. Wash the duck breasts, dab them dry and score the skin side crosswise.

  2. Place a stainless steel pan on the hob and heat on high (without oil). Sear the duck breast well on the skin side, then turn it over and quickly sear the other side as well.

  3. Place the duck breast on a grate, slide it into the combination steam oven and slide in a baking sheet one level below.

  4. Fully insert the cooking thermometer lengthwise into the thickest part of a duck breast. Plug the cooking thermometer into the corresponding jack on the device.

  5. On the combination steam oven, select the gentle cooking function with a core temperature of 60°C and the time until serving, then start.

  6. In the meantime filet the oranges, collecting the juice. Also press out the rest of the pulp.

  7. Add the finely diced onion and the pepper to the dripping in the pan and sear. Douse with orange juice and vegetable stock, and allow to reduce. Add the cognac and orange filets, bring to a boil again and season to taste.

  8. Season the meat, slice it and serve with the sauce.


Tip: To make the skin crisp, the core temperature has to be set to 60°C and the grill has to be turned on for a short time at the end of the cooking period

Comments

Rating

Ingredients (for 4 servings):

4 Barbary duck breasts (150-200g each)

1 Onion

2 tsp Mixed pepper

3 Oranges

4 tbsp Cognac

200 ml Poultry stock

Salt

Pepper

Sugar

Thyme

 

Appliance: Hob & Steamer
Function: Gentle cooking
Temperature: 60°C

 

Nutritional information

Carbohydrates 58 g

Protein 158 g

Fat 206 g

 

Calories / Bread units

Recipe 2843 kcal

Portion 711 kcal

Portion 1,2 BU