For 4 people, duration: about 30 minutes
Ingredients:
3 seasoned duck breast fillets (300 g each)
2 tablespoons orange jam
2 tablespoons soy sauce
grated peel of 1/2 orange
Cayanne pepper
pepper
2cl Grand Marnier
1/8 liter chicken broth
2 tablespoons of crème fraîche
Preparation:
Preheat the oven to 220 degrees Celsius. Wash the duck breast fillets in cold water, pat dry and rub with salt and pepper. Then fry the three duck breast fillets in a pan on both sides so that the skin becomes nice and crispy.
At the same time, the marinade is mixed in a small bowl with the orange jam, the soy sauce and the grated orange peel. Mix everything well and season with cayenne pepper and pepper.
Then put the fillets in the pan in the oven for 10 minutes, brushing the duck breast with the marinade again and again.
Immediately afterwards place the pan back on the stove (carefully hot - ideally the pan has a wooden handle) and remove the duck breast fillets from the pan. The fat that is now still in the pan is mixed with the Grand Marnier, the chicken stock and the crème fraîche and cooked until creamy over high heat.
Finally, the sauce is served with the thinly sliced duck breast slices. For example, rice goes well with the sweet and sour duck breast.
Bon appetit.