Duck Breasts with Orange Sauce

4.5
Average: 4.5 (2 votes)
(2 votes)
Duck Breasts with Orange Sauce
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
1 bunch Arugula (100 grams)
1 Red Bell pepper
1 yellow Bell pepper
2 ripe tomatoes
2 duck legs (each about 300 grams)
salt
freshly ground peppers
5 Oranges
200 milliliters chicken stock
1 teaspoon Orange peel
2 tablespoons cold butter
2 tablespoons Cointreau
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
How healthy are the main ingredients?
Arugulaolive oiltomatosaltOrange

Preparation steps

1.

Rinse and spin dry arugula. Rinse and halve bell peppers, remove seeds and ribs and chop finely. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into strips. 

2.

Score skin of duck breasts in a diamond pattern, season with salt and pepper. Sear, skin side down first, in a hot pan for about 3-4 minutes, turn over and sear for 1 more minute. Remove from pan and place on a lined with parchment paper baking sheet and roast in preheated oven at 250°C (approximately 475°F) for about 10 minutes or until pink inside. 

3.

Squueze juice of 4 oranges and add to the pan, reduce in half. Add stock and reduce slightly. Remove from heat and add cold butter. Add orange segments and zest and season with salt, pepper and Cointreau.

4.

Combine arugula with diced peppers and tomatoes. Whisk oil with vinegar and season with salt and pepper. Toss dressing with vegetables .Remove duck breast from oven and let rest briefly. Cut into thick slices and arrange on plates and serve with salad and orange sauce.