Duck breast with shallots and orange jam

Name: Duck breast with shallots and orange jam
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Shallots; 4 small oranges; 25 g Butter; 2 TABLESPOONS Cider vinegar; 2 Duck breasts (à approx. 350 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Honey; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Shallots
4 small oranges
25 g Butter
2 TABLESPOONS Cider vinegar
2 Duck breasts (à approx. 350 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Honey
7-10 Tbsp Aluminium foil

Directions

1
Peel the shallots and cut into fine slices. Wash 2 oranges and finely grate the peel. Squeeze the juice of the 4 oranges
2
Melt butter in a pan and sauté shallots for about 5 minutes while stirring. Add the grated rind, vinegar and juice. Boil down for about 10 minutes while stirring occasionally.
3
Wash duck breasts, dab dry, make a diamond-shaped incision in the skin, season with salt and pepper. Place skin side down in a cold pan and fry for 5-6 minutes. Turn the meat and fry for 1-2 minutes. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Remove duck breast from the oven, wrap in aluminium foil and let it rest for approx. 10 minutes
4
Pour the duck fat from the pan. Add honey to the pan. Boil off the frying pan. Add boiled shallots, mix and season again. Cut the duck breast into slices. Serve with the shallots and orange jam