Duck breast with orange sauce

Duck breast with orange sauce goes well with red cabbage and hash browns corners. Preheat the oven to 200 °. Goose breast, rinse, dry and season with pepper and salt all around. Goose breast with the skin side up in a roasting tin and without cover on the middle rack for about 30 minutes fry, so the fat runs out. Peel the onions. An onion into quarters and cut an onion into small dice. 150 g orange marmalade filling in a saucepan, 1 / 2 liter add warm broth and stir. After 30 minutes of cooking time put the coarse onion pieces and fry sage leaves in the chest with goose fat and pour some orange broth.

Duck _breast

Do not use too much stock at once, so the geese breast scorched and not boiled. The roast goose breast for 60 minutes. It gradually pour half the remaining orange broth. The rest of the orange sauce and set aside. Red cabbage into strips. In a saucepan of goose fat omit, add the diced onions and red cabbage and fry lightly. Add sugar and red wine vinegar. The peel of oranges together with the white skin with a sharp chef’s knife cut, fillet the oranges and cut into small cubes. The orange field. Half of the orange juice with a little give to the red cabbage, 0.1 L broth and stir in 1 tablespoon orange marmalade and season the cabbage with salt and pepper. Cover and simmer for one of the red cabbage about 30 minutes gently. Heat a nonstick pan and fry the corn germ oil in it slowly until golden brown hash browns corners so that they will do well inside.

The duck breast from the pan take in aluminum foil and allow to rest. The goose broth through a sieve, pour into a saucepan, skim off the fat and add the remaining oranges with juice. Add the rest of the orange broth. Orange sauce boil, thicken sauce with a dark tie and round off with cognac. The goose breast bone and cut into slices, as previously seen in the picture. The duck breast with orange sauce on plates. Red cabbage and sliced ​​to serve corners.


¤ 900 g Goose breast
¤ Pepper, salt
¤ 2 Onions
¤ 150 g Marmalade
¤ 1 / 2 L Broth
¤ 6 sheets Sage
¤ 450 g Red cabbage
¤ 10 g Goose fat
¤ 1 tsp Sugar
¤ 1 tbsp Red wine vinegar
¤ 2 Orange
¤ 0.1 L Broth
¤ 1 tbsp Marmalade
¤ 1 tbsp Corn oil
¤ 450 g Hash browns corners
¤ 1 tsp Gravy
¤ 2 tablespoons Cognac

Serves 3 – 1112 calories per serving, 60 mins Prep – 90 mins Total