Duck with Orange Port Wine Sauce and Tête-de-Moine

Ingredients

• 4 duck breast fillets (180-200 g each)
• Salt
• black pepper (freshly ground)
• 300 ml port wine
• 100 ml Orange Juice
• 1 cinnamon stick
• 0.25 tsp cardamom
• 1 split vanilla pod
• 1 sprig rosemary
• 1 sprig thyme
• 1 tbsp orange zest
• 150 g Tête de Moine cheese (French semi-hard cow milk cheese)

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Wash the duck breasts, pat dry, season both sides with salt and pepper, then sear in a hot pan without added fat on the skin side until golden brown. Flip and cook the other side for 1 minute. Remove, place on a parchment-lined baking tray, and bake in the preheated oven for 10-15 minutes to achieve a pink center.

2. 2.

   Deglaze the pan with port wine and orange juice, add the spices, herbs, and orange zest, and simmer over medium heat for 10-15 minutes. Take out the finished duck breast, let it rest briefly, then slice into portions. Freshly grate the cheese using a Girolle, and serve the sliced duck and cheese together with the port wine sauce on a wooden board.