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JOHANNIB
Fried duck breast fillet on roasted chicory
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Ingredients
Directions
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In a wide pan, cook the wine with the fondue, slices of fresh ginger, cinnamon stick and clove on high heat in about 25 minutes to half.
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Slice the duck breast fillets on the sheet with a sharp knife crosswise every inch. Keep them covered in the refrigerator until use.
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Cut the orange into four nice big slices and halve them.
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Let the duck breast fillets come to room temperature and rub the meat side with salt and freshly ground pepper. Then lay them down with the velvet in a sturdy frying pan.
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Fry the fillets for 6-8 minutes until the skin is crispy brown and the fat has melted out.
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Place the fillets on the baked side on a plate.
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Pour the melted fat - except two tablespoons - into a heat-resistant bowl.
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Now place the duck breast fillets with the meat side in the remaining fat and fry this side in 3-4 minutes nicely brown.
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Halve the chicory bushes lengthwise and cut a 1 cm thick slice of each half, again in length.
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Spread the chicory slices thinly with the duck fat and grill them in a hot grill pan until they are al dente and have grill stripes on both sides.
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Wrap the duck breast fillets in aluminum foil and let them simmer for a while.
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Sift the cooked wine mixture over the shortening and cook on a high heat for a few minutes until it is a nice gravy.
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Spread the slices of orange with duck fat and roast them in the grill pan.
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In the meantime, slice the duck breast fillets into slices.
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Put the roasted slices of chicory in the middle of warm plates. Place the slices of duck on top of each other.
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Put a little gravy on it and spread the crumbled Roquefort and slices of candied ginger over it.
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Garnish with the orange slices.
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Nutrition
510Calories
Fat51% DV33g
Protein68% DV34g
Carbs3% DV10g
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