Magret de canard lorange

Here is a recipe that will reveal the subtlety of the duck while waking up your taste buds with a sauce to’deliciously scented orange.

Easy to make, this recipe should be surprised by your guests!

Ingredients for 4 people:

This recipe makes the rather’winter during the period of harvest oranges ...

  • 2 duck breasts (about 400 g each)
  • 3 oranges
  • 2 tsp’Armagnac or Grand Marnier
  • 1 knob of butter
  • 20 cl of chicken stock
  • 1 teaspoon brown sugar (red or white sugar may also be suitable)
  • 1 balsamic vinegar
  • 1 or 2 strand (s) thyme

Recipe of duck breast with’orange:

Choose good duck breasts and fleshy colored orange to enjoy this tasty dish.

  • Start by washing the oranges and remove the zest on’a d’between her
  • Then cut the same Orange 2 and extract the juice
  • Peel the remaining 2 oranges, and take each neighborhood without damaging them
  • In a saucepan, pour the balsamic vinegar with the chicken stock, butter and the’Armagnac
  • Add brown sugar (or sugar) and let reduce to a syrup
  • Meanwhile, cut the duck fat side and cook for 5 minutes on each side, starting with the fat side. Drain the fat before returning
  • Once cooked, we put the duck breasts on a plate (preferably hot) and covers of’a paper’aluminum
  • It returns the districts’oranges seconds with zest’orange

He n’there is more that’straightening plates ...

  • Cut the duck breasts and ask some songs to the’plate
  • Add districts’fried oranges
  • Drizzle everything with the syrup you have made
  • Ask some zest to meat
  • Add some brown thyme for decoration

Accompanying it will be able to cook potatoes to’water, make a small potato gratin or alternatively beans "Mangetout".

Bon Appetite!