Duck Breast à la Orange with Cranberries
Duck breast à la Orange with cranberries is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bag of croquettes
- 2 duck breast fillets
- 4 oranges
- 1 glass poultry stock
- 350 g cranberries
- 4 tbsp sugar
- 2 tbsp butter
- 1 tbsp Cornstarch
- Salt
- pepper from the mill
Instructions
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1.
Place the croquettes on a baking sheet lined with parchment paper. Bake in a preheated oven at 225°C (fan) or 200°C fan for 30 minutes.
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2.
Rinse and pat dry the duck breast fillets. Place them skin-side down in a pan with heat‑resistant handles and brown until golden. Flip and brown the flesh side. Juice two oranges. Pour excess fat from the pan. Add poultry stock and orange juice, scraping up browned bits. Reduce oven temperature to 200°C fan or 180°C fan.
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3.
Bake the duck breasts for 20–25 minutes. Peel remaining oranges and cut fillets between white membranes, collecting the juice. Rinse cranberries. In a stainless steel pot caramelize sugar until golden yellow. Remove from heat, add butter and stir. Add orange juice and cranberries; simmer for 15 minutes.
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4.
Take the duck breasts out of the oven and rest covered with foil for 10 minutes. Pour roast stock into a saucepan. Whisk cornstarch with cold water. Stir into sauce and bring to a boil once. Season with salt and pepper. Warm orange slices in the sauce briefly. Slice the duck breast and plate everything.
