Duck Breasts in Orange Sauce
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
For this dish, you can use duck legs, but the cooking process will take longer. It is worth noting that duck meat is considered one of the most dietary and easily digestible meats for the human body. Cooking healthy food while preserving its nutritional and biological value, as well as its organoleptic properties, can be achieved with Zepter cookware. Thanks to the excellent Zepter metal 316L, advanced technologies, and innovative design in the Masterpiece collection cookware, cooking without water and frying without fats is possible. Such food contains fewer calories and harmful substances, making it healthier and tastier. Cooking in the multifunctional cookware from the Masterpiece collection saves energy, ingredients, time, and money, and most importantly, preserves your health. Nutritional value per serving: 552 kcal, proteins — 25 g, fats — 42 g, carbohydrates — 16 g.
Ingredients
- Sugar - 0.7 oz
- Oranges - 1 piece
- Cognac - 2 tablespoons
- Vinegar essence - 2 tablespoons
- Chicken Broth - 1 cup
- Ground Black Pepper - to taste
- Corn Starch - 0 oz
- Duck wings - 4 pieces
Step by Step guide
Step 1
Peel the oranges and, after removing the white layer, cut the peel into thin strips.
Step 2
Place the orange peels in a pot, add one cup of water, cover with a lid, and set over medium heat.
Step 3
Once boiling, cook the orange peels for 30 seconds.
Step 4
Drain the water.
Step 5
Repeat this process twice to eliminate the bitter taste.
Step 6
Add sugar and pour in the vinegar in the pot, place it over heat, and cook until it caramelizes to a golden-brown color.
Step 7
Add the orange juice and the orange peels.
Step 8
Heat the skillet, sear the duck breasts, pressing them firmly to the bottom, for 30 seconds.
Step 9
Flip the breasts and sear the other side for another 30 seconds.
Step 10
Remove from heat and place the meat in a warm place for 10 minutes.
Step 11
Pour out the meat juices from the pot and add cornstarch, then the cognac and ignite it.
Step 12
Add the orange-caramel sauce with the orange peels and the meat broth.
Step 13
Let the sauce absorb and reduce.
Step 14
Add pepper to the meat to taste before drizzling with the sauce.
Step 15
Serve warm.
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