Duck breast with orange and cinnamon

Name: duck breast with orange and cinnamon
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: celeriac; 500 g crumbly potato; 100 ml semi skimmed milk; 50 g unsalted butter or margarine; tl ground nutmeg; 2 duck breast fillet; 2 el liquid honey; tl ground cinnamon; 2 press orange cleaned up

Duck breast seasoned with cinnamon and honey.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (15 x 15 cm)

Directions

Preheat the oven to 175 ºC.
Peel the celeriac and potatoes and cut into 3 cm cubes. Boil in water with salt in 20 min. Until done.
Heat the milk in a saucepan.
Mash the celeriac, potatoes, milk and butter with the puree mash. Season with the nutmeg, pepper and salt.
Meanwhile, cut the velvet of the duck breast fillets crosswise so that a diamond pattern is created.
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.
Place the fillets with the skin side up in the oven dish. Divide the honey and sprinkle with the cinnamon.
Press out 1 orange. Cut the others into slices.
Pour the juice over the duck and place the slices on it. Bake for about 10 minutes in the oven.
Remove the duck breast fillets from the oven and let rest for 5 minutes under aluminum foil.
Cut the duck breast fillets into slices and spread over 4 plates. Serve with puree, orange slices and gravy.