Magret De Canard a l’Orange – Unforgettably Delicious

From the untreated oranges, thinly peel half, then peel and fillet all the oranges. Boil orange juice, stock and kitchen herbs with the orange peel to a little more than 1/3. Score skin of duck breast in diamond shape, season meat with salt, season with pepper. Sear on skin side, then continue to roast at low temperature for 15-20 min, turning several times to the other side. Peel and finely dice onions, sauté in drippings for 2 minutes, add orange stock, bring to a boil. Stir cornstarch in cold water until smooth, bring to boil in stock. Remove kitchen herbs and orange peel. Cut duck breast into slices about 1cm thick, add orange fillets to the sauce shortly before serving.

Owald ++

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