Duck Breast with Oranges | Crispy & Fruity

Instructions

• 1
  Preheat the oven to 180 °C (top/bottom heat).
• 2
  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 the salt in. Lightly salt the meat side as well.
• 3
  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.
• 4
  Flip the breasts and continue to sear on the meat side for approx. 1 minute.
• 5
  Pour off the duck fat from the pan and save it for another use (e.g., fried potatoes).
• 6
  Place the pan with the meat in the preheated oven for approx. 8 minutes. Afterwards, remove the meat and let it rest on a cutting board for 3–4 minutes. Then slice into fine tranches.
• 7
  Wash the orange thoroughly and slice it into approx. 0.5 cm thick rounds.
• 8
  In a small saucepan, heat the orange juice with the cane sugar over low heat until the sugar has completely dissolved.
• 9
  Add the orange slices and a pinch of salt. Bring everything to a simmer and gently reduce for approx. 10 minutes.
• 10
  Remove the sauce from the heat and stir in (mount) the cold piece of butter until the sauce is glossy.
• 11
  Arrange the orange slices on plates, place the duck breast tranches on top, pour the sauce over them, and sprinkle with a pinch of sea salt (Maldon).