Entenbrust mit Orangensoße (duck breast with orange sauce)

Duck breast with orange sauce stands for the elegance of German festive tables: crisp skin, pink meat and a sweet-and-sour, citrusy sauce. It is not hard to make if you render the skin patiently. It is excellent for a Christmas dinner.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Score the skin of the duck breasts in a crosshatch (not down to the meat) and season with salt and pepper.
2. Place skin-side down in a cold, dry pan and cook over low-to-medium heat for 8-10 minutes until the fat renders and the skin is golden. ⏱ Timer: 8 min
3. Turn over, cook for another 4-5 minutes, then place in an oven at 180°C for 5-8 minutes. ⏱ Timer: 4 min
4. Remove, cover and rest for 5-10 minutes. ⏱ Timer: 5 min
5. Pour most of the fat out of the pan, add the wine and reduce.
6. Add the orange juice, honey, thyme and stock and cook until thick; stir in the cornflour mixed with cold water, and finally the butter and orange segments.
7. Slice the meat and serve with the sauce, dumplings and red cabbage.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Start the skin in a cold pan so the fat renders slowly and the skin turns crisp.
• Collect the rendered duck fat, as it is excellent for roast potatoes.
• Cook the meat medium-pink so it stays tender.

Frequently asked questions

How do I know it is done?

The core temperature should be 58-60°C; a thermometer is the most accurate.

Without orange?

Also good with cherries or a red wine sauce.

Similar recipes

• Rillettes de canard (duck rillettes) · French
• Duck confit (confit de canard) · French
• Roast duck · Hungarian
• Peking duck (simplified home version) · Chinese
• Seared duck breast with Pinot Noir sauce · French
• Duck with apples (utka s yablokami) · Russian

More german ideas

• Sauerbraten (Bavarian beef pot roast marinated in vinegar)
• Bratwurst with sauerkraut
• Rouladen (beef rolls with bacon and pickled cucumber)
• Eisbein (smoked pork knuckle with sauerkraut)
• Käsespätzle (cheese spätzle with fried onion)
• Königsberger Klopse (meatballs in white caper sauce)
• Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings)
• Kohlrouladen (German stuffed cabbage rolls in gravy)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch