Orange Duck Breast with Mushrooms

Ingredients

• 4 duck breast fillets (≈250 g)
• 500 g mixed mushrooms (seasonal chanterelles, small porcini…)
• 2 tbsp butter
• 4 small oranges
• Salt
• black pepper (freshly ground)
• 2 tbsp pickled green peppercorns

Instructions

1. 1.

   Peel the oranges thoroughly, removing all white membranes. Cut the oranges into desired longitudinal quarters and then slice crosswise.

2. 2.

   Clean the mushrooms and cut them into small pieces if needed.

3. 3.

   Score the duck breasts on the skin side in a diamond pattern down to the meat, season with salt and pepper. Place the duck breasts skin-side down in a non-stick pan (without added fat) over medium heat for 6–7 minutes, then flip and cook for another 2–3 minutes, then sear each side for about 2 more minutes. Remove the duck breasts and keep warm.

4. 4.

   Add the orange slices to the pan drippings and warm briefly.

5. 5.

   In a second pan, melt the butter and quickly brown the mushrooms with salt and pepper.

6. 6.

   For serving, slice the duck breasts into rounds, arrange decoratively on a plate, sprinkle with pickled green peppercorns, and add the orange slices and mushrooms on top.