Duck breast in orange and cinnamon sauce recipe
Duck Breast in Orange and Cinnamon Sauce recipe
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|salt and freshly ground black pepper|
|100 ml||orange juice|
|125 ml||chicken stock|
|2 tbsp||orange juice|
Crosswise score the skin of the duck breasts. Season the meat with salt and pepper. Place the breasts skin side downwards into a pan. Heat the pan to medium and fry until the skin side has released most of the fat and is golden and crispy. Turn the breasts and fry for 1-2 more minutes. Place the pan into the preheated oven and roast the duck breasts at 180°C for 15 minutes.
Take the pan out of the oven. Remove the breasts from the pan and keep warm. Drain the fat. Pour the orange juice and the stock into the pan and stir to loosen all the pan drippings. Add the cinnamon and cook for 5 minutes. Mix together the cornflour and 2 tablespoons of orange juice. Add the mixture to the sauce and cook until thickened. Season to taste with salt and pepper.
Serve the duck breasts with the sauce.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Duck breast in orange and cinnamon sauce recipe
Recipe type: xarchivex
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