Pan-seared duck breast with orange sauce
by Tavolino
Tender pan-seared duck breast fillets with a fruity, spiced orange reduction, refined with fresh zest. An elegant winter dish that impresses with its simple preparation.
Ingredients
- Organic oranges 2
- Duck breast fillet 800 g
- Salt to taste
- Pepper to taste
- Duck stock 300 ml
- Cornstarch 1 tsp
Preparation
- 1
Preheat the oven to 180 °C top/bottom heat (160 °C fan oven).
- 2
Wash the 2 organic oranges in hot water, pat dry, and finely grate the peel (zest). Then halve the oranges and squeeze out the juice.
- 3
Rinse the 800 g duck breast fillets, pat dry, and sear the skin side in a hot pan without fat until crispy.
- 4
Season the meat with salt and pepper, turn over, and sear for another minute.
- 5
Place the duck breasts on a baking sheet lined with parchment paper and cook in the oven for 10–12 minutes until medium-rare.
- 6
Deglaze the pan drippings with the orange juice and reduce by about two-thirds.
- 7
Pour in the 300 ml duck stock and bring to a brief boil.
- 8
Mix the 1 tsp cornstarch with 1 tbsp water until smooth, stir into the sauce, and let it come to a brief boil.
- 9
Stir in the orange zest and season the sauce with salt to taste.
- 10
Remove the meat from the oven, let it rest briefly, slice thinly, and serve with the sauce.