Roast Duck Breast with Orange Sauce
Ingredients
for 4 servings
2 untreated oranges
4 duck legs (ready for cooking, each 200 grams)
salt
freshly ground peppers
300 milliliters duck stock
1 tbsp pastry flour
1 tbsp butter
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse oranges in hot water, pat dry, finely grate peel and squeeze the juice from oranges. Rinse duck breasts, pat dry and fry in a hot, dry skillet until skin is crispy. Season with salt and pepper, briefly turn and fry for another 1 minute.
Place duck breasts on a baking sheet lined with parchment paper and cook for 10-12 minutes in the preheated oven. Deglaze the skillet with roasting drippings and orange juice. Boil down and add duck stock. Let simmer for 10 minutes over medium heat and season with salt and pepper. If desired, add flour and butter in a ratio of 1:1 to thicken the sauce.
Remove duck breasts from the oven, let rest briefly, cut into slices and serve with the sauce on warmed plates. Serve garnished with orange zest. If desired, serve with cabbage strudel, steamed vegetables and potato cakes.
