Duck Breast Al’Orange

For the duck breast al’Orange, first finely chop the onion. Peel the oranges so that the white skin is completely removed and fillet. Squeeze juice from 1-2 oranges.

Score the skin of the duck breasts crosswise, season the meat with pepper and salt. Heat a frying pan and sear the meat first on the fat side for 2 minutes, turn and fry for another 2 minutes.

Remove meat from pan, wrap in aluminum foil and let rest briefly. Meanwhile, sauté the chopped onion with the pepper in the pan with the drippings, dust lightly with flour, add the cognac, orange juice, rosemary, thyme and chicken stock and cook for about 5-8 minutes. Season with salt, pepper and sugar.

Now pour the sauce into an ovenproof dish and place the duck breasts, skin side up, in the dish as well. Cook in the preheated oven at 190 °C on the middle shelf for 12-14 minutes.

Continue cooking after approx. 5 minutes at 170 °C. Remove duck breast from oven, cover with aluminum foil for about 5 minutes and let rest.

Pour sauce onto preheated plates, slice duck breast, place on top and serve with red cabbage and gnocchi.

Preparation Tip:

The duck breast al'Orange can also be served with other side dishes.

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