Duck Breast with Oranges | Crispy & Fruity

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Duck Breast with Oranges | Crispy & Fruity

Name: Duck Breast with Oranges | Crispy & Fruity
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 2 pcs duck breast with skin (approx. 220 g each); 1 pc orange (untreated); 250 ml orange juice (freshly squeezed); 100 g cane sugar; 1 tsp butter (cold); 1 pinch sea salt (e.g., Maldon); Salt

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40 min

Gurkerl Küche

Zarte Entenbrust mit einer fruchtigen Orangen-Karamell-Sauce – ein Klassiker der feinen Küche, der in weniger als 45 Minuten gelingt. Die Kombination aus knuspriger Haut und der süß-sauren Note der Orangen ist ein wahrer Genuss.

Ingredients

Price per portion:€ 8.90

Ingredients

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Duck breast with skin 2 Stk Entenbrust mit Haut (je ca. 220 g)

Orange 1 Stk Orange (unbehandelt)

Orange juice 250 ml Orangensaft (frisch gepresst)

Cane sugar 100 g Rohrzucker

Unsalted butter 1 TL Butter (kalt)

You probably have at home

Sea salt 1 Prise Meersalz (z.B. Maldon)

Fine salt Salz

Preparation method

Preheat the oven to 180 °C (top/bottom heat).

Score the skin of the duck breasts in a diamond pattern with a sharp knife. Be careful not to cut into the meat! Generously salt the skin side and gently massage in the salt. Lightly salt the meat side as well.

Heat a pan without fat. Place the duck breasts skin-side down (the pieces should not touch) and sear for approx. 6 minutes over medium heat. Continuously spoon the rendered fat over the meat.