Duck breast in orange sauce

I like duck meat very much! I bought the breast and was thinking how to serve it very tasty… I decided that it would perfectly match with orange sauce and I guessed.

Cooking time — 30 min
Complication — simply

In recipe book

Main ingridient: duck
Category: poultry dishes
Kitchen: author

Cause: for every day, for the holiday, romantic dinner
Preparation: fry

portions

Ingredients:

Duck breast (or fillet on skin) – 1 pc;
White dry wine – ½ glass;
Orange juice (better fresh) – ½ glass;
Corn starch – 1 flat tea spoon;
Butter – ½ tbsp;
Brown sugar – 1 tea spoon;
Salt, fresh ground black pepper.

Step 1

Cut the breast from the bone.

Step 2

Divide into two halves. Make cuts like a grid with 1 cm distance with a sharp knife (until the meat, not on the meat). This is needed to let the extra fat go out when frying. Sprinkle with salt and pepper.

Step 3

Heat the frying pan without oil on average heat and fry with the skin down. Low down the heat in a couple of minutes and fry the fillet for 10 minutes until the golden crust. Then turn over and fry for 5-7 minutes more.

Step 4

Then put the fillet into the baking pan. Cover with foil and put into the oven pre-heated until 100 degrees. It will remain hot and reach necessary condition.

Step 5

Meanwhile, prepare the orange sauce. Pour white wine and orange juice to the same frying pan where we fried the breast. By the way! If you have melted duck fat more than 2-3 table spoons, feel free to collect it in a can. It might be used to fry potatoes, for example. Heat over wine and juice on average heat until they start boiling. Let it evaporate for 5 minutes.