Duck Breast with Chestnuts

Ingredients

• 4 duck breast fillets (about 300 g each)
• Salt
• ground pepper
• 500 ml red port wine
• 100 g poultry stock
• 2 star anise
• 2 cardamom pods
• Salt
• ground pepper
• 2 oranges
• 4 Tbsp lingonberry jam
• 250 g chestnuts (cooked, from the bag)

Instructions

1. 1.

   Score the skin side of the duck breast fillets in a diamond pattern, season with salt and pepper, and place skin-side down in a hot pan. Sear until golden brown, flip, then finish cooking in a preheated oven at 180 °C for about 12–15 minutes.

2. 2.

   Reduce the port wine with star anise and the crushed cardamom pods to about 125 ml. Stir in the poultry stock, bring to a boil, and season with salt and pepper.

3. 3.

   Peel the oranges thoroughly with a sharp knife, removing the white pith. Cut the fruit into segments from the separating membranes.

4. 4.

   Thinly slice the orange peel very thinly, then cut into fine strips.

5. 5.

   Add the orange segments, lingonberry jam, chestnuts, and lemon zest strips to the port wine sauce, warm gently, and keep warm.

6. 6.

   When serving, slice the duck breast fillets and arrange them with chestnuts and oranges in the warmed port wine sauce.