Data
Your
Eat
Data
Your
Eat
Recipe Search
(current)
Login
translate
Language
Select Language
×
deutsch
English
Send Feedback
×
Screenshot:
You must be logged in to create a new food.
×
arrow_back_ios
add
new food item
add
new recipe
deutsch
English
We will automatically update the allergens when you save this food.
public
public
unlisted
link
private
lock
You must set a sharing mode.
Is this a recipe, which you want to use as an ingredient to other recipes?
An example would be a pie crust, which is used in many recipes with different fillings.
yes, it's a basic recipe
no
Which categories does this recipe fall into?
Breakfast
Drink
Starter
Salad
Soup
Side
Main
Sauce
Snack
Dessert
Baked Good
Raw
Meal Prep
Ingredients
for
servings
Describe one serving (optional):
Weight:
Weight:
Vol:
Volume:
Preferred unit kind:
Preferred unit kind:
servings
weight (g, oz)
volume (tsp, ml, cup)
Supported measures:
piece, gram (kg, g, mg), liter (l, ml), pound (lb), ounce (oz), quart (qt), pint (pt), cup, tablespoon (tbsp), teaspoon (tsp), pinch, drop
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
add
new group of ingredients
Preparation instructions
Temp:
Temperature:
Wash and pat dry the duck breast, then lightly score the skin. In a pan over high heat, melt the butter in the lard. Instead of lard, you can also use oil or another fat suitable for high heat. Sear the duck breast with the skin side down. It should take on some nice color and get crisp. Add the sliced onion and garlic to the pan and brown them slightly. Add the broth and thyme. Reduce the heat to maintain a gentle simmer. Cover the pan with a lid so that a small slit is still open. Let simmer for 15 to 20 minutes. Transfer the broth and onions to a small pot. Add the orange juice, orange zest and cointreau and blend. If you want a more intense orange flavor, add more orange zest. Reduce until the sauce has the desired thickness, then season to taste. Alternatively, thicken it with a slurry of corn starch dissolved in cold water. While the sauce is reducing, broil the duck breast in the oven to crisp up the skin. Slice the duck breast and serve it with the orange sauce.
Nutrition Facts
We will automatically determine the nutrition facts when you save this recipe.
Save recipe
