Duck fillet with oranges
Description
The recipe won't take much time. It's very simple, yet the dish turns out extraordinarily delicious. The result is tender, juicy duck with a crispy golden crust and a rich citrus flavor. This dish looks very impressive, so it can easily be served as a main course at a festive table. Duck goes perfectly with light mashed potatoes, pumpkin purée, or purée with green peas. Serve the duck with orange sauce and sliced orange segments. 1. Wash the oranges thoroughly, cut them in half, squeeze out the juice, and set aside a couple of segments for garnish. Pour the juice and chicken broth into a deep skillet, add finely grated zest and sugar. Place over heat and simmer gently after boiling. 2. Wash the duck fillet and pat dry with paper towels. Make crisscross cuts on the skin. Heat a dry skillet, place the duck skin-side down on the hot surface, and sear for 12 minutes. Then flip the duck and cook for another 10 minutes. Drain off the rendered fat during cooking. 3. Slice the duck breast into pieces 1–1.5 cm thick. Serve the duck hot with orange sauce and orange segments.