Duck fillet in orange-pepper sauce

Name: Duck fillet in orange-pepper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1,2 kg); 2 Duck breast fillets (approx. 300 g each); 7-10 Tbsp salt, white pepper, nutmeg; 1 TABLESPOON oil, 50 g butter; 3 Oranges; 2 Shallots or 1 small onion; 1/4-3/8 l Chicken broth; 2 TABLESPOONS eingel. green pepper; 2-3 TABLESPOONS Orange liqueur; 1-2 TEASPOONS cornstarch, sugar; 7-10 Tbsp untreated orange slices; 7-10 Tbsp and herbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1,2 kg)
2 Duck breast fillets (approx. 300 g each)
7-10 Tbsp salt, white pepper, nutmeg
1 TABLESPOON oil, 50 g butter
3 Oranges
2 Shallots or 1 small onion
1/4-3/8 l Chicken broth
2 TABLESPOONS eingel. green pepper
2-3 TABLESPOONS Orange liqueur
1-2 TEASPOONS cornstarch, sugar
7-10 Tbsp untreated orange slices
7-10 Tbsp and herbs

Directions

1
Clean, wash and drain the savoy cabbage. Cut into fine strips
2
Wash the fillets and pat them dry. Season with salt and pepper. Fry in hot oil with the fat side first for 5 minutes. Turn and also fry for about 5 minutes. Then fry at medium heat for another 15 minutes.
3
Steam the savoy cabbage in 30 g of hot butter covered with a little salt and pepper for 8-10 minutes. Season with nutmeg
4
Peel 2 oranges thickly, cut into slices and squeeze 1. Peel and finely dice the shallots. Keep fillets warm. Sauté shallots in frying fat. Deglaze with stock and juice, bring to the boil and boil down a little. Add green pepper and possibly liqueur. Mix starch and 1 tbsp. water. Bind the sauce stock with it. Season to taste
5
Briefly fry the orange slices in 20 g hot butter. Arrange everything and garnish. Served with: Duchess Potatoes