Duck Breast with Coconut Orange Sauce

Ingredients

• 2 duck breast fillets (about 300 g)
• Salt
• black pepper (freshly ground)
• 4 oranges
• 125 ml chicken broth
• 125 ml unsweetened coconut milk (canned; Asian stores)
• 2 pomegranates
• 1 tbsp butter
• 2 tbsp light sauce thickener
• Cayenne pepper
• 2 tbsp fresh coriander leaves

Instructions

1. 1.

   Rinse the duck breasts, pat dry and rub with salt and pepper. Place them skin-side down in a pan and cook over medium heat for about 15 minutes.

2. 2.

   Drain excess duck fat until only 1-2 tbsp remain. Flip the breasts and continue cooking for another 15-20 minutes over low heat.

3. 3.

   Squeeze juice from 2 oranges. Gradually add orange juice, broth, and coconut milk to the pan.

4. 4.

   Peel remaining oranges and slice them into rounds.

5. 5.

   Halve the pomegranates, break apart the halves, and remove the seeds.

6. 6.

   Briefly warm orange slices and pomegranate seeds in hot butter.

7. 7.

   Thicken the sauce with the thickener, season with salt and cayenne pepper, and taste for balance.

8. 8.

   Slice the cooked duck breasts for serving. Arrange them on a plate with orange slices, pomegranate seeds, and drizzle the sauce over the top. Garnish with coriander leaves.

9. 9.

   Serve with rice.