Duck Breast with Orange Sauce

Ingredients

• 1 bundle arugula (100 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 ripe tomatoes
• 2 duck breast fillets (≈300 g each)
• Salt
• Pepper (freshly ground)
• 5 Oranges
• 200 ml poultry stock
• 1 tsp orange zest
• 2 tbsp cold butter
• 2 tbsp Cointreau
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 250°C with fan and top heat. Rinse, wash, and dry the arugula. Wash the bell peppers, halve them, remove seeds, and dice finely. Boil the tomatoes, peel, quarter, seed, and cut into strips.

2. 2.

   Score the duck breast skin side in a diamond pattern with a sharp knife, season with salt and pepper. Place the skin side down in a hot pan without fat and brown for 3-4 minutes until golden. Flip and cook for 1 minute until pores close. Transfer to a parchment-lined tray and bake in the preheated oven for about 10 minutes until pink inside.

3. 3.

   Squeeze juice from four oranges into a pot and reduce by half. Peel and filet the fifth orange. Add the reduced orange juice, pour in the stock, and simmer again. Remove from heat and whisk in cold butter. Stir in orange fillets and zest, seasoning with salt, pepper, and Cointreau to taste.

4. 4.

   Combine arugula with bell pepper cubes, tomato strips, vinegar, and oil; season with salt and pepper. Take out the duck breast, let rest briefly, slice thickly, and serve on plates with arugula salad and orange sauce as desired.