Duck breast in orange sauce isn’t just popular at Christmas time! Due to the combination of tender meat, crispy fried skin, hearty and sweet elements, the dish appeals to many taste sensors and especially delights with its unique aroma.
Preparation time: approx. 45 minutes
Ingredients:
4 duck breast fillets
1 orange
1 clove of garlic
1 tablespoon light soy sauce
2 tablespoons butter
Some salt & pepper
Preparation:
Grate half an orange. Afterwards, place the meat side by side with the orange zest, butter and soy sauce in the cooking bag and vacuum seal. Then, cook at 60 °C for approx. 30 min. Remove the fillets from the cooking bag (collecting the cooking juice) and pat dry thoroughly with a kitchen towel. Cut the skin in a diamond shape with a maximum of 4 mm cutting distance. Heat a pan (without fat) and fry the fillets on the skin side until crispy. The fat will melt out and the breast will fry in its own fat. Then, fry on the meat side just briefly until lightly browned. Portion the meat and season with salt and pepper.
For the orange sauce, remove the flesh from the peel and cut the orange pieces into small pieces – collect the juice and sweat it together with the orange pieces, the squeezed garlic clove in a pan with a little butter. Then, add the cooking juice from the vacuum bag and bring the sauce to the boil briefly. Finally, season to taste with salt and pepper.
As a side dish we recommend potatoes, potato dumplings or croquettes.
Sous-Vide duck breast in orange sauce
Duck breast in orange sauce isn’t just popular at Christmas time! Due to the combination of tender meat, crispy fried skin, hearty and sweet elements, the dish appeals to many taste sensors and especially delights with its unique aroma.
Preparation time: approx. 45 minutes
Ingredients:
Preparation:
Grate half an orange. Afterwards, place the meat side by side with the orange zest, butter and soy sauce in the cooking bag and vacuum seal. Then, cook at 60 °C for approx. 30 min. Remove the fillets from the cooking bag (collecting the cooking juice) and pat dry thoroughly with a kitchen towel. Cut the skin in a diamond shape with a maximum of 4 mm cutting distance. Heat a pan (without fat) and fry the fillets on the skin side until crispy. The fat will melt out and the breast will fry in its own fat. Then, fry on the meat side just briefly until lightly browned. Portion the meat and season with salt and pepper.
For the orange sauce, remove the flesh from the peel and cut the orange pieces into small pieces – collect the juice and sweat it together with the orange pieces, the squeezed garlic clove in a pan with a little butter. Then, add the cooking juice from the vacuum bag and bring the sauce to the boil briefly. Finally, season to taste with salt and pepper.
As a side dish we recommend potatoes, potato dumplings or croquettes.
Our Recommendations
Sous-Vide Cooker SV 60