duck with orange sauce
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.
duck breast fillet
fresh thyme
sprigs of rosemary
pepper from the mill
duck fat
salt from the mill
organic orange
duck with
orange sauce
chicken stock
pink pepper
Tripple Sec liqueur
maize starch
endives
mayonnaise
lemon
potato croquettes
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.
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.
duck breast fillet
fresh thyme
sprigs of rosemary
pepper from the mill
duck fat
salt from the mill
organic orange
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
