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KLEROUE
Duck breast with orange and cinnamon
Duck breast seasoned with cinnamon and honey.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Peel the celeriac and potatoes and cut into 3 cm cubes. Boil in water with salt in 20 min. Until done.
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Heat the milk in a saucepan.
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Mash the celeriac, potatoes, milk and butter with the puree mash. Season with the nutmeg, pepper and salt.
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Meanwhile, cut the velvet of the duck breast fillets crosswise so that a diamond pattern is created.
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Heat a frying pan without oil or butter and fry the duck on the skin on medium heat 5 min. Turn over and cook for 1 min.
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Place the fillets with the skin side up in the oven dish. Divide the honey and sprinkle with the cinnamon.
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Press out 1 orange. Cut the others into slices.
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Pour the juice over the duck and place the slices on it. Bake for about 10 minutes in the oven.
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Remove the duck breast fillets from the oven and let rest for 5 minutes under aluminum foil.
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Cut the duck breast fillets into slices and spread over 4 plates. Serve with puree, orange slices and gravy.
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Nutrition
495Calories
Sodium7% DV165mg
Fat40% DV26g
Protein44% DV22g
Carbs13% DV39g
Fiber32% DV8g
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