Duck a l’Orange
(2 servings)
| Wash and blot dry two duck breasts. Cut into the layer of fat several times. |  |
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In a oven-proof pen heat up a tablespoon of vegetable oil sear the duck breasts from both sides and deglaze with a shot of cointreau and half a tablespoon of stock extract dissolved in half a cup of orange juice.
Cut a orange into thick slices and put the slices on the duck breasts. |
| Put the pan in the oven for 30 minutes at 175 degree Celsius.
Add half a cup of cream and let it boil down for 5-10 minutes. |
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Cut away the peel of the orange slices. Cut the duck breasts into stripes and arrange them together with the orange slices on two plates. Serve together with the sauce.
