Pan-Seared Duck Breast with Orange Sauce

Ingredients

• 2 organic oranges
• 800 g duck breast fillets (pre‑cut, 4 breasts)
• Salt
• freshly ground pepper
• 300 ml duck stock
• 1 tsp Cornstarch

Instructions

1. 1.

   Rinse the orange hot, pat dry and peel into very fine strips (zest). Halve the orange and squeeze out the juice.

2. 2.

   Wash the duck breast fillets and pat dry with paper towels. In a hot pan without added fat, brown the skin side until crisp. Season with salt and pepper. Flip and cook for another minute. Transfer the fillets to a baking tray lined with parchment paper. Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 10–12 minutes, leaving them pink inside.

3. 3.

   For the orange sauce deglaze the pan drippings with the orange juice. Reduce by about two‑thirds. Add the stock and bring to a boil. Whisk the cornstarch with one tablespoon of water until smooth, then stir into the sauce while it simmers briefly. Add the orange zest and season with salt.

4. 4.

   Remove the duck breast fillets from the oven and let rest for a moment. Slice thinly and serve with the orange sauce.