DUCK BREAST IN
ORANGE SAUCE GERMANY
Preheat the oven at 200°C. Bake the frozen duck
breast in an open roasting tin at medium level for
about 40-45 minutes. Add the frozen croquettes
on a baking sheet after 20 minutes of baking.
In the meantime peel the broccoli, boil the broccoli stalks
in salted water for about 5 minutes, then add the broccoli
florets and cook about 10 more minutes at medium
temperature until firm to the bite. Wash and dry the oranges,
peel the oranges (cut into strips), fillet the orange and cut
into slices. Squeeze the other orange for the juice.
Heat the butter in a pot, and slightly caramelise the sugar in
it. Then toss the orange slices and orange peel and deglaze
with the red wine first and then the orange juice. Now add
the duck gravy and allow to reduce. Finally, season with
1 teaspoon of instant broth and pepper and make use of the
sauce thickener. Serve with cranberries.
400 g
300 g
400 g
2
2 tsp
4 TBSp
10 g
1 tSp
¼l
1 tsp
4 tsp
30 g
duck breast
(potatoE) croquettes
broccoli
oranges
orange peel
orange juice
butter
sugar
red wine
instant broth
sauce thickener
cranberrieS
Salt
pepper