Duck Breast with Oranges

Ingredients

• 3 duck breast fillets (about 250 g each)
• Salt
• freshly ground pepper
• oil (for the baking sheet)
• 2 sprigs Rosemary
• 2 untreated oranges
• 2 large waxy potatoes
• 150 ml duck stock
• 1 tablespoon honey

Instructions

1. 1.

   Preheat the oven to 140°C (Oven/airflow). Wash and pat dry the duck breasts, season with salt and pepper, then sear skin-side down in a hot pan without oil until golden brown. Flip, cook for about 1 minute more, remove from the pan, place on an oiled baking sheet, and bake in the preheated oven for approximately 25 minutes to finish cooking.

2. 2.

   Wash the rosemary, shake dry, strip the needles off the stems, and finely chop half of them. Rinse the oranges under hot water, pat dry, grate the zest of one orange, and squeeze out the juice.

3. 3.

   Wash the potatoes and slice them very thinly with a mandoline. In the same duck pan, sauté the potato slices until golden yellow while turning them, then remove and deglaze the pan with the orange juice and duck stock. Add the orange zest and chopped rosemary, let the sauce reduce slightly, and season with salt, pepper, and honey.

4. 4.

   Slice the remaining orange into rounds and arrange them with the potato slices on a platter. Take the cooked duck breasts out of the oven, let rest briefly, slice into pieces, place in the center of the platter, and drizzle with the orange sauce. Serve the duck breast fillet with oranges sprinkled with rosemary.