Duck breast in orange glaze
Description
This appetizer is quick and easy to prepare. Duck breast is easy to cook—the main thing is not to overcook it. To do this, we will sear it in a very hot skillet so a crust forms and all the juices stay inside, and we will also bake it wrapped in foil. I will tell you about the other highlights of this dish in the step-by-step recipe below. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse the breast and pat dry. Wash the oranges thoroughly and wipe the peel.
- 2
Step 2
Remove the zest from the orange and squeeze the juice. Rub the meat with salt and black ground pepper. Make shallow cross-shaped cuts on top.
- 3
Step 3
Fry in heated olive oil for 5 minutes on each side.
- 4
Step 4
Wrap each breast in foil, place in a preheated 200°C oven, and bake for 15–20 minutes.
- 5
Step 5
While the meat is roasting, prepare the glaze. Cut the orange zest into fine julienne, pour the juice over it, add salt and white pepper. Reduce by half. Pour in the cognac and cook for 2 more minutes. Cover with a lid and let it infuse.
- 6
Step 6
Cut the meat into thin slices. Arrange on orange zest and drizzle with glaze on top. Serve with orange rings.