Duck breast in orange sauce


  • 2 duck breasts
  • 2 oranges
  • 100 milliliters orange juice
  • 1 rosemary sprig
  • 2 teaspoons orange marmalade
  • 20 milliliters white port wine
  • 20 milliliters orange liqueur
  • Cayenne pepper
  • salt
  • 1 pinch of brown sugar
  • butter

Preparation method (receipt)

Incise the skin of duck breasts diamond-shaped, put in a sealed container. Remove the zest from the oranges, cut it into strips. Pour a mixture of breast orange juice with zest and port-wine with sugar. Marinate 6 to 12 hours. Drain breasts skin side down and cook for 3 minutes on high heat, turn and cook another 3 minutes. Put in a refractory form and bake at 160 degrees Celsius for 10 minutes. In a frying pan, where the grilled breast boil the marinade with a sprig of rosemary, add the jam and boil down by half. Add very cold butter. Add salt and season with cayenne pepper and liqueur. Serve slices of breast with sauce.

duck orange orange juice rosemary orange marmalade port wine orange liqueur Cayenne pepper salt brown sugar butter