Christmas Duck

Ingredients

• 2 shallots
• 700 g duck breast fillets (2 duck breast fillets)
• Salt
• freshly ground pepper
• 1 untreated orange
• 250 ml red wine
• 1 tbsp dark sauce thickener
• 2 pomegranates

Instructions

1. 1.

   Peel the shallots. Score the fat layers of the duck breasts in a diamond pattern with a sharp knife and rub both sides with salt and pepper.

2. 2.

   Preheat the oven (electric stove: 175°C, gas stove: level 2-3). Heat a roasting pan on the stovetop. Place the duck breasts skin-side down in the pan and sear over high heat. Then flip to the meat side and sear briefly more. Add shallots and bay leaf to the pan.

3. 3.

   Place the roasting pan with the duck breasts in the oven and cook for about 10 minutes. Wash the orange, peel strips of zest with a zester, and squeeze out the juice.

4. 4.

   Remove the duck breasts from the pan, drain off the fat. Deglaze the pan with red wine and orange juice, strain, and thicken with sauce thickener. Season with salt and pepper. Return the duck briefly to the sauce.

5. 5.

   Halve the pomegranates, remove the seeds with a spoon, and add them to the sauce. Slice the duck breast into rounds and serve with the sauce, sprinkling orange zest on top.