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Duck Breast With Orange Sauce
Duck Breast With Orange Sauce.
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Ingredients
Directions
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Clean the oranges. Scrape the orange skin of half the oranges with a peeler and cut the skin into strips. Squeeze out the fruit.
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Cut 4 nice slices of the other orange (1 slice per person) and also squeeze out the rest of the fruit.
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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.
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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.
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Heat a frying pan and fry the duck breast fillets with the fat side down for 5 min. On low heat without turning.
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Drain the melted fat and cook for 2 minutes on the same side over medium heat.
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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.
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Pour the cognac into the frying pan and stir the cakes.
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Add the orange slices and cook for 3-4 minutes until they turn golden brown.
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Pour the orange sauce from the saucepan and let it boil for a short time until it is a syrupy sauce.
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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.
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Nutrition
250Calories
Sodium10% DV240mg
Fat25% DV16g
Protein36% DV18g
Carbs2% DV7g
Fiber4% DV1g
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