Duck breast with orange sauce

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Let's prepare the necessary ingredients

2. STEP 2

   

   Wash the duck breasts, remove the remaining water with paper napkins, and use a very sharp knife to make small cuts in the skin in the form of a lattice.

3. STEP 3

   

   Salt the prepared breasts, pepper on both sides and set aside to marry about 20 minutes.

4. STEP 4

   

   Meanwhile, while the breasts are marinating, prepare the base for the orange sauce. Squeeze the juice from the oranges,

5. STEP 5

   

   It should be about 200 ml.

6. STEP 6

   

   Dilute the duck broth with hot water (I used the broth in powder form). You can use beef or chicken broth if you don't have duck broth on hand.

7. STEP 7

   

   Pour sugar into a frying pan, pour about 100 ml of hot water, put on medium heat, stirring to dissolve the sugar, bring to a boil and continue heating without stirring.

8. STEP 8

   

   Gradually the syrup will caramelize and turn golden brown. At this point, add (carefully!!!) a tablespoon of white wine vinegar and remove from heat. Turn the pan so that the vinegar dissolves the caramel.

9. STEP 9

   

   Put the pan back on the heat and pour in the orange juice. Continue heating until the mixture is reduced by half. Add the broth and continue to evaporate until the mixture is reduced by half. Remove from heat. The base for the sauce is ready.

10. STEP 10

    

    Now back to the duck breasts. Pour a little olive oil into the pan, heat it up and place the duck breasts in the hot oil. Fry on each side for 5-6 minutes.

11. STEP 11

    

    Attention - do not overcook, the meat should remain juicy and pink inside.

12. STEP 12

    

    Remove the fried breasts from the heat, cover with foil and leave in a warm place for 8 - 10 minutes.

13. STEP 13

    

    At this time we finish preparing the sauce. Add a tablespoon of balsamic vinegar to the frying pan where the duck breasts were fried, heat and stir the contents, then pour in the previously prepared sauce base and bring to a boil, continue boiling until we get the required consistency.

14. STEP 14

    

    Add a tablespoon of cranberry jelly (can be replaced with currant), add salt and pepper if desired, mix everything thoroughly again and remove from heat.

15. STEP 15

    

    Stir a tablespoon of butter into the hot sauce.

16. STEP 16

    

    Cut the finished breast, place it on a plate, pour the sauce over it and enjoy.

17. STEP 17

    

    Potato pancakes, boiled potatoes with butter, broccoli with almonds, mixed lettuce salad or battered cauliflower, as in my version, are served as a side dish. Bon appetit!)))

Comments on the recipe

vasilNа

13.08.2023

4.7

Wonderful recipe, I have a similar one

Shura

13.08.2023

4.6

Olga, wonderful dish! A truly romantic dinner with him will go without a hitch! I really liked the sauce, the caramel orange juice has a pleasant effect on the taste buds. But I wanted to ask if after frying the breasts should be kept in the oven for a few minutes, do you think frying is enough for the breasts to be completely fried? I wouldn’t order any side dish for such a dish, but rather enjoyed the full taste of duck meat with orange sauce, thank you, Olya, everything was great!

Magnago

13.08.2023

5

Olga, you are a sneaky woman!!! Why are you wooing us with cranberries, while you yourself use lingonberries? We want some sweets too, you won’t be fooled!

Anahit

13.08.2023

4.5

Olga, I love sauces and you suggested a very interesting, wonderful orange one. I agree with Shura about finishing duck breasts in the oven or simply roasting the meat well. I don’t think that for the meat to be juicy, it must be undercooked and left half-raw, although this is a favorite technique among Europeans, which has never been clear to me, but the taste and color... And I’ll use orange sauce.

Magnago

13.08.2023

4.5

Anait, undercooked meat, no matter how strange it may be, is actually more juicy than meat made using the normal method. Do you trust me? I've never tried it on duck before, but it works great on beef and chicken. There is an even more exotic method of cooking, which people really praise... I feel it’s time to try it! I was going to do this for Easter, but it seems the need is slowly brewing even earlier. I'll try to figure out what's what and try it. As they say, I’ll report on the results!

Anahit

13.08.2023

4.5

And the flag is in your hands, Magnago. Maybe you can convince me to eat half-raw, half-bloody meat. I don't think so, though. And one more thing: I remember as a child I loved to eat raw minced beef for tolma, seasoned with all the spices and herbs, which made my mother angry. But now I won’t consciously put it in my mouth.

Irisha

13.08.2023

4.8

Olga, a wonderful dish for a romantic dinner, so elegant. Now you just need to figure out where to buy these same breasts