duck with orange sauce

ingredients - info duck breast fillet fresh thyme sprigs of rosemary pepper from the mill duck fat salt from the mill organic orange

For this simple dish, the slow cooking method is used. Place the duck maigrets in an oven dish. Add sprigs of thyme and rosemary, season with ground pepper and pour in duck fat until the maigrets are completely covered. Put the dish in a preheated oven at 95°C for 2 hours.

chicken stock pink pepper Tripple Sec liqueur maize starch endives mayonnaise lemon potato croquettes

Meanwhile, make the sauce: bring orange juice to the boil with chicken stock. Add Tripple Sec (or Grand Marnier) to taste. Thicken the sauce if desired. Fry the duck confit on both sides (skin side first), briefly but vigorously, in a pan with a few tablespoons of the duck fat. If desired, add some salt from the mill only now. On the plate: pre-cut the duck maigrets, topped with orange sauce. In the photo, this preparation was finished off with potato croquettes and a salad of sliced (raw) endives with a dash of lemon juice and mayonnaise, but other combinations are possible. For example, duck goes very well with carrots and peas.

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