Marinated duck breast with orange

Name: Marinated duck breast with orange
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TABLESPOONS Honey; 2 TABLESPOONS Soy sauce; 2 Duck breasts (à approx. 400 g); 750 g Celeriac; 250 g floury potatoes; 7-10 Tbsp Salt; 3 Shallots; 7-10 Tbsp Pepper; 3 Oranges; 100 ml Milk; 7-10 Tbsp grated nutmeg; 100 ml Poultry broth; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Marjoram; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TABLESPOONS Honey
2 TABLESPOONS Soy sauce
2 Duck breasts (à approx. 400 g)
750 g Celeriac
250 g floury potatoes
7-10 Tbsp Salt
3 Shallots
7-10 Tbsp Pepper
3 Oranges
100 ml Milk
7-10 Tbsp grated nutmeg
100 ml Poultry broth
1-2 TEASPOONS sauce thickener
7-10 Tbsp Marjoram
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Mix honey and soy sauce well in a bowl. Wash duck breasts, dab dry and coat the meat side with the honey mix. Cover the meat with cling film and let it marinate in the fridge for about 1 hour.
2
Peel and wash the celery and potatoes. Cut celery and potatoes into small pieces and cook in salted water for about 20 minutes until soft. Peel and finely dice the shallots. Cut the skin side of the duck breasts into a diamond shape, season with salt and pepper and place them skin side down in a cold ovenproof pan.
3
Heat the pan, fry the meat for about 5 minutes, then turn and continue frying for 1-2 minutes. Spread the honey mix all around again and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) cook for about 12 minutes.
5
Peel the skin of 1 orange with a peeler and blanch in boiling water for 2-3 minutes. Drain and cut into strips. Peel all oranges so that the white skin is completely removed.
6
Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins.
7
Drain the celery and potatoes. Add the milk and mash or mash briefly. Season to taste with salt, pepper and nutmeg and keep warm. Remove duck breast from the oven, cover with aluminium foil and let it rest for about 10 minutes.
8
Pour the duck fat from the pan. Sauté the shallots in the pan, then deglaze with orange juice and stock. Let the juice simmer for about 5 minutes.
9
Thicken the sauce with some sauce thickener, then add the orange fillets. Season with salt and pepper and simmer for about 3 minutes at low heat. Cut the meat diagonally into thin slices. Arrange meat, sauce, purée and orange filets on plates.
10
Garnish with orange peel and marjoram.