December:Duck Breast with Orange Gravy
We are longing for moments of culinary joy in the winter season. Give yourself a little timeout by enjoying nuts, kernels, hot punch and other delights. Cold and wintry December also provides fruits and vegetable. And a festive meal is definitely a must! Surprise your loved ones with our ”Duck Breast with fruity Gravy“.
3 oranges, organic
1 teaspoon cinnamon powder
1 tablespoon honey
1 tablespoon soy sauce
2 duck breasts, each about 400 g
salt, freshly ground black pepper
2 tablespoons oil for frying
50 g butter
Step One :
Thinly peel 1⁄2 orange to get strips of very thin orange peel – no white parts! Squeeze 2 oranges and set aside the juice. Cut off the top and bottom of the third orange. Place orange on countertop and with a sharp knife cut off the orange peel from top to bottom. Make sure to cut off the white skin as well. Then cut off the transparent skins to get orange filets. Cover segments with cling film and let sit in a cool place.
In a bowl mix together orange zests, orange juice, cinnamon, honey and soy sauce. Set aside. Rinse and pat dry the duck breasts. Lay them on a plate side by side. Pour orange-marinade over the duck breasts and let marinate for about 1 hour at room temperature. Then lift out the breasts and season with salt and pepper.
Prepare the duck breasts by means of the menue item ”Duck breast – Sauté“, choosing ”pink“. Remove breasts from pan and drain the oil. Put back duck breasts in pan – skin side up. Add orange filets and marinade and cook over low heat for 4 minutes. Wrap the duck breasts in foil and reduce the liquids over high heat. Stir in cold flakes of butter to thicken the gravy. Adjust seasoning with salt and pepper.
Cut duck breasts in slices and arrange on warm dinner plates. Garnish with orange filets and sprinkle with gravy. Serve immediately. Potato dumplings and red cabbage go well with the duck breast.