Glazed duck breast with orange and ginger sauce recipe
Glazed Duck Breast with Orange and Ginger Sauce recipe
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|2||duck breast fillets|
|2||oranges, juice of|
|1 tbsp||balsamic vinegar|
|1 tbsp||soy sauce|
|¼ tsp||ginger, freshly grated|
|500 ml||vegetable stock|
|50 g||freshly grated Parmesan cheese|
|1 pinch(es)||turmeric powder|
|1 bunch(es)||asparagus, thin stalks (Thailand asparagus), woody ends removed|
|salt and pepper|
Bring the vegetable stock with butter and turmeric to a boil. Add the polenta in a thin stream, whisking constantly and go on whisking over low heat until thickened. Take from heat, stir in the cheese and season with nutmeg, then allow to soak for 2 minutes. Transfer into a shallow buttered casserole dish and allow to cool down completely.
Preheat the oven to 160°C, fan on.
Trim the duck breast fillets and carve the skin crosswise. Heat some drops of oil in an ovenproof pan and fry the duck breast fillets, flesh side down, briefly. Turn and transfer the pan into the oven. With the skin side down, roast the duck breasts for 14 minutes.
In the meantime, pour the orange juice into a saucepan, bring to a boil and add a little freshly ground ginger. Boil down to half. Add the demi-glace and cook for another few minutes. Season to taste with salt and pepper.
Mix the honey with vinegar and soy sauce. After the 14 minutes, turn the breasts around, switch on the oven grill and roast the skin side briefly. Brush with the honey glaze. After 2-3 minutes, when the skin is golden brown and crispy, remove the duck breasts from the oven and allow to stand for 2 minutes. Season with salt and pepper.
Turn over the polenta onto a cutting board and cut out forms of your choice, stars, hearts, crescents or simply rounds or squares, depending on the occasion. Fry the polenta in a pan with butter until slightly browned.
At the same time fry the asparagus in a pan with some butter for 2 minutes. Season with salt, pepper and nutmeg.
Arrange the asparagus stalks side by side on plates and apply the polenta. Cut the duck breasts in slices and arrange on top of the asparagus. Drizzle with the sauce.
ca. 30 min
ca. 30 min
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