Cut the duck breast fillets skin side crosswise and cook on the skin side over medium heat 5 minutes on. Turn over and cook for another 5 minutes. Fry minimum 10 minutes in a dish at 200°C and put capped off.  Soak the roasting remains loose with Grand Marnier, sieve and put capped off. Cut the duck in 2 cm thick slices. Boil the orange zest with honey and a teaspoon of juice and deglaze with raspberry vinegar. Add game stock and sieved juices. Add orange juice and reduce. Add the pink pepper berries and Grand Marnier, and thicken with flour dissolved in water. Finish the plate with a slice of orange. Serve with peas and potato croquettes or another side dish of your choise.

Duck with orange sauce

duck breast unspreayed orange honey raspberry vinegar
game stock pink pepper Grand Marnier sauce binder
A Recipe Guide For The Amateur Chef Belgian Cuisine

Duck with

orange sauce

Cut the duck breast fillets skin side crosswise and cook on the skin side over medium heat 5 minutes on. Turn over and cook for another 5 minutes. Fry minimum 10 minutes in a dish at 200°C and put capped off.  Soak the roasting remains loose with Grand Marnier, sieve and put capped off. Cut the duck in 2 cm thick slices. Boil the orange zest with honey and a teaspoon of juice and deglaze with raspberry vinegar. Add game stock and sieved juices. Add orange juice and reduce. Add the pink pepper berries and Grand Marnier, and thicken with flour dissolved in water. Finish the plate with a slice of orange. Serve with peas and potato croquettes or another side dish of your choise.
duck breast unspreayed orange honey raspberry vinegar
game stock pink pepper Grand Marnier sauce binder
a recipe guide for the amateur chef Belgian Cuisine