Duck breast à l\'Orange with butter savoy and croquettes

Name: Duck breast à l\'Orange with butter savoy and croquettes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 7-10 Tbsp Salt; 2 medium sized duck breasts (à approx. 300 g); 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1/4 l Vegetable broth (instant); 2 TABLESPOONS Cornstarch; 50 g Butter; 7-10 Tbsp grated nutmeg; 1 medium sized shallot or small onion; 1 glass (400 ml) Poultry stock; 2 TABLESPOONS Orange marmalade; 1 medium orange; 5 TABLESPOONS Wine vinegar; 75 g Sugar; 12 frozen croquettes; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
7-10 Tbsp Salt
2 medium sized duck breasts (à approx. 300 g)
7-10 Tbsp Pepper
1 TABLESPOON Oil
1/4 l Vegetable broth (instant)
2 TABLESPOONS Cornstarch
50 g Butter
7-10 Tbsp grated nutmeg
1 medium sized shallot or small onion
1 glass (400 ml) Poultry stock
2 TABLESPOONS Orange marmalade
1 medium orange
5 TABLESPOONS Wine vinegar
75 g Sugar
12 frozen croquettes
7-10 Tbsp Grease

Directions

1
Quarter the savoy cabbage, remove the outer leaves and the stalk. Cut the savoy cabbage quarters into fine strips and blanch in boiling salted water for about 3 minutes. Remove, rinse in cold water and drain.
2
Wash duck breasts, dab dry and season with salt and pepper. Heat oil in a pan and fry the duck breasts in it on the meat side and fry them on the skin side for another 10 minutes at medium heat.
3
In the meantime bring the vegetable stock to the boil. Stir 1 tablespoon of cornflour and 1 tablespoon of water until smooth and thicken the broth. Finely dice the butter and stir into the stock little by little. Add the savoy cabbage to the butter stock and warm it up.
4
Season with salt and nutmeg. Remove duck breasts and keep warm. Peel and dice the shallot, sauté in the cooking fat and deglaze with chicken stock. Add orange marmalade and bring to the boil.
5
Wash the orange with hot water, dab dry and tear off thin strips from the peel with a julienne nipper. Blanch the strips in boiling water for about 1 minute. Take them out and let them drip off. Peel the orange so that the white skin is completely removed.
6
Remove the fillets from the parting skins with a sharp knife. Stir vinegar, sugar and remaining cornflour until smooth, add to the boiling poultry and orange stock and thicken. Heat the frying fat and fry the croquettes in it for about 5 minutes until golden.
7
Take out and let drain. In the meantime, pour the stock through a sieve into a pot and bring to the boil. Season with salt and pepper and add the orange peel and fillets. Cut the duck breasts open as desired and arrange on plates with savoy cabbage, croquettes and sauce.