Duck Breast in Orange Cognac Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Do not discard the rendered fat! Boil peeled potatoes in salted water until half-cooked, mix with the melted fat, add herbs and spices to taste, and bake until crispy and golden brown. A very delicious side dish!
Ingredients
- Duck Breast - 2 pieces
- Oranges - 2 pieces
- Cognac - 1 fl oz
- Soy Sauce - 4 tablespoons
- Brown Sugar - 3 tablespoons
- Thyme - 1 teaspoon
- Chicken Broth - 5 fl oz
Step by Step guide
Step 1
Make shallow cuts in the skin of the fillet without touching the meat (in a crisscross pattern), season with salt and pepper, massage it in, and let it marinate for an hour.
Step 2
Zest the oranges using a fine grater and squeeze out the juice.
Step 3
Mix the sugar, cognac, juice, broth, thyme, and zest, and place over low heat until the mixture thickens.
Step 4
Sear the breast in a preheated skillet (without oil, as the fat will render out), starting with the skin side for 10 minutes, then the meat side for 5 minutes (until golden brown).
Step 5
Combine the soy sauce with the orange juice.
Step 6
Slice the meat in half lengthwise, place it in a baking dish, pour the sauce over it, and bake in the oven at 356°F for 10 minutes.
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