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Duck breast with orange sauce
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 646
  • Fat about 35g
  • Carbohydrates about 51g
  • Protein about 33g
This is needed
This is needed for 4 people
Marinade
  • 3 organic oranges, zest of 1 orange peeled thinly with a peeler, cut into thin strips, all of the juice
  • 1 tsp cinnamon
  • 1 pinch ground cloves
  • 2 duck breasts
Black rice
  • 1 tbsp rosemary, finely chopped
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 8 dl vegetable bouillon, hot
  • 250 g Venere rice (black rice)
  • 1 dl white wine
To fry
  • 0.25 tsp salt
Sauce
  • 0.5 tbsp honey
  • 2 sprigs rosemary
  • a little pepper
  • 1 tbsp butter, cold
  • 1 organic oranges
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And that's how it's done
And that's how it's done
Marinade
4 tbsp of orange juice (the rest of the juice set aside), mix the cinnamon and ground cloves. Score the fatty side of the duck breast with a crisscross pattern, brush both sides with the marinade, cover and marinate in the fridge for approx. 30 mins.
Black rice
Heat the oil and sauté the onion and rosemary. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the rice for approx. 40 mins. The rice should still be al dente.
To fry
Salt the duck breasts, place fatty side down in a cold frying pan, heat the pan, fry the duck breasts for approx. 7 mins. until the fat turns crispy. Turn the duck breasts and fry for approx. 3 mins. Pour the remainder of the marinade over the top.
Sauce
Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 3 tbsp). Mix the reserved orange juice and zest with the honey, pour into the same pan, add the rosemary, reduce to approx. 150 ml, thicken with butter, season. Carve the duck breasts, serve with the sauce and rice.