Ingredients for 4 servings
- For the duck breast:
- 4 duck breasts
- salt, pepper
- 2 oranges (juice and segments)
- 1 tbsp honey
- 150 ml chicken stock
- 1 tbsp butter
- For the salad:
- 200 g lamb's lettuce
- 1 orange (fillets)
- 2 tbsp dried cranberries
- 2 tbsp walnut kernels
- 2 tablespoons olive oil
- 1 tbsp balsamic vinegar
preparation
1. Duck breast: Score the duck breasts skin-side down in diamond-shaped incisions, season with salt and pepper. Sear the skin-side down in a cold Thalyz iron pan without fat over medium heat until crispy (approx. 5 minutes), then turn and sear for another 3 minutes. Then let rest in the oven at 120°C (top/bottom heat) for 15 minutes. The internal temperature should be approximately 55°C.
2. Orange sauce: Drain the frying fat, caramelize the honey in a pan. Add the orange juice and chicken stock, and reduce by half. Season with salt and pepper, then stir in the butter.
3. Winter Lamb's Lettuce: Wash the lamb's lettuce, toss it with the orange segments, cranberries, and walnuts. Mix together a dressing from olive oil, balsamic vinegar, salt, and pepper, and stir in.
4. Serve: Slice the duck breast and serve with orange sauce. Serve the salad alongside. Your festive meal is ready! Enjoy!
