Duck Breast in Pastry

Ingredients

• 1 kg flour
• 200 g coarse sea salt
• 2 Eggs
• 2 tbsp freshly chopped rosemary
• 2 duck breast fillets (about 380 g each)
• flour (for working)
• 2 tbsp pink peppercorns
• 200 ml orange juice
• 300 ml duck stock
• 50 ml heavy cream
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Mix the flour with the salt. Add the eggs, rosemary and gradually about 400 ml water. Knead well until a smooth dough forms. Shape into two balls, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 200°C (top and bottom heat).

3. 3.

   Wash the duck breasts, pat dry and cut crosswise on the skin side. In a hot pan sear skin-side first until crisp (about 3 minutes). Flip and cook another ~2 minutes.

4. 4.

   Roll each dough ball to about 2 cm thickness on a floured surface. Place one duck breast on each and fold into the dough. Put both parcels on a baking sheet lined with parchment and bake for 1 hour.

5. 5.

   For the sauce, heat the drippings from the duck breasts (remove excess fat if needed) with the peppercorns. Deglaze with orange juice and stock, reduce to about half. Finish with cream and season with salt, pepper and sugar.

6. 6.

   Remove the duck breasts from the oven and rest for ~10 minutes. Break the crust and lift it off. Slice the duck into pieces and arrange on plates with the orange sauce. Serve with a fine potato mash if desired.