Servings: 4
Ingredients
- 1 kg duck breasts 4 pieces
- 20 g butter for frying
- salt, pepper
For the sauce
- 1 spoon brown sugar can be replaced by plain white
- 2 orange juice
- 1 spoon grated orange peel
- 150 ml fat from frying the breasts
- 1 arb.sh maize starch
Instructions
- The skin of the breasts is cut diagonally, not deeply, only the skin and the fat underneath it.
- Turn on the oven to preheat to 180℃
- Add the butter to the pan and when it is hot, place the breasts, skin side down. Fry for about 5 minutes, pressing continuously to melt the fat. When the skin is browned, flip over and fry for 1-2 minutes on the other side.
- Drain the fat from the breasts. We will use them later for the sauce.
- Place in the oven at 180℃. Bake for about 15 minutes or use a baking thermometer to select the internal temperature of the meat. Choose 58-65°C, depending on the level of doneness you want. I chose 62℃.
- When the meat is cooked, remove it from the oven and leave it to rest for about 10 minutes.
- Prepare the sauce: add the sugar to the pan, when it starts to caramelise and dissolve, pour in the juice and add the grated orange peel. Heat until it starts to thicken or the liquid is reduced by half. Then pour in the duck fat that has been drained from the pan. If you want a thicker sauce, add a teaspoon of cornstarch.
- Serve with vegetable salad, potatoes or mashed potatoes.
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