Recipe Duck in a bed of oranges with caramelized beetroot

Crispy on the outside and delicately rosé on the inside – the duck breast on a bed of oranges promises a great taste kick.

Duck in the bed of oranges
The orange sauce gives the duck breast a fruity note. © Doreen Hassek/dpa

Who doesn’t want a really tasty sauce that you just want to dip into? This recipe hits the spot! It would certainly be delicious to bathe in it, but let’s leave that to the delicious duck breast, which almost cooks itself in the oven. She slumbers blissfully on her bed of oranges, only to come out with this delicious sauce, crispy on the outside and delicately rosé on the inside.

The taste of the caramelized beetroot is wonderfully underlined by the fruity aroma. The vanilla salt gives the extra flavor kick. But even without the extra, the whole meal is a small sensation in the mouth.

Ingredients for 4 persons:

For the duck:

  • 3 duck breasts 250 g each
  • 1/2 l freshly squeezed orange juice
  • 250 ml duck stock
  • 3 unwaxed oranges
  • 3 El Honig
  • some Cointreau (orange liqueur)
  • salt and pepper
  • some butter for frying
  • possibly some starch

For the beetroot:

  • 500 g vacuum-packed beetroot
  • 3 tablespoons of sugar
  • 1 El Butter
  • dark balsamic vinegar to deglaze
  • vanilla salt (or regular)
  • Pfeffer

How to prepare:

  • Preheat the oven to 150 degrees (top and bottom heat). Wash the duck breasts, pat dry and carefully cut the skin crosswise with a very sharp knife, just deep enough to avoid damaging the meat. Then salt both sides and sear the skin side first in hot clarified butter at a medium temperature – about 5 minutes on both sides, so that the skin and the meat are well browned.
  • Remove the breasts from the pan and set aside. Loosen the roast drippings with the orange liqueur, add half the orange juice and the honey and reduce by about half.
  • In the meantime, cut the oranges into 0.5 cm thick slices and place in a large casserole dish. Place the roasted duck breasts, skin-side up, on top of the orange slices. Spoon the boiled orange juice over the duck breasts. Pour in the remaining orange juice and the duck stock. The bottom third of the duck breasts should be covered with liquid.
  • Place the casserole dish in the oven on the bottom shelf and roast for about 25-30 minutes. Douse once or twice with the pan juices. When the time is up, let the skin of the duck breasts crisp for another 5 minutes with the grill on. Be sure to keep an eye on it so you don’t burn it.
  • While the duck breasts are in the oven, remove the beetroot from the packaging and cut into wedges. Heat the butter in a pan, add the beetroot and sprinkle the sugar on top. When the sugar begins to caramelize, deglaze with a little balsamic vinegar and season with (vanilla) salt and pepper and keep warm.
  • Remove the duck breasts from the oven and wrap in aluminum foil. Put the roast stock without the orange slices in a small saucepan and let the sauce boil down a bit. If you like, you can also bind them with some cornstarch mixed in cold water.
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