Duck Breast With Orange Sauce

Name: Duck Breast With Orange Sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 2 press orange; 200 ml wild fond in pot; 360 g duck breast fillet; 30 ml cognac Gall and Gall

Duck Breast With Orange Sauce.

Ingredients

Directions

Clean the oranges. Scrape the orange skin of half the oranges with a peeler and cut the skin into strips. Squeeze out the fruit.
Cut 4 nice slices of the other orange (1 slice per person) and also squeeze out the rest of the fruit.
Put the strips and juice together with the fond in a pan and bring to the boil. Let boil down to ¼ in about 10 minutes.
Use a sharp knife to cross the fat side of the duck breast fillets crosswise so that a diamond pattern is created. Sprinkle the duck breast fillets with pepper.
Heat a frying pan and fry the duck breast fillets with the fat side down for 5 min. On low heat without turning.
Drain the melted fat and cook for 2 minutes on the same side over medium heat.
Turn over and cook for another 4 minutes. Remove the meat from the pan and leave on a warm plate under a lid for 5 minutes.
Pour the cognac into the frying pan and stir the cakes.
Add the orange slices and cook for 3-4 minutes until they turn golden brown.
Pour the orange sauce from the saucepan and let it boil for a short time until it is a syrupy sauce.
In the meantime, cut the duck breast fillets into thin slices and place on a plate. Pour the sauce over it and place the slices of orange.