Cappelletti in roast chicken stock
Antonia Klugmann inspires with the "Cappelletti di Pollo" from the Italian region of Friuli.
Duck breast à l'orange
Pink, tender roast duck and zesty orange sauce - it doesn't get more timeless than this. Or much better.
Cooking time: 30 minutes
| Ingredients (6 servings) | ||
|---|---|---|
| 4 | succulent duck breasts, about 350 g each | |
| 3 | large organic oranges | |
| 70 | g | Powdered sugar |
| 6 | cl | Red wine vinegar; alternatively, apple cider vinegar |
| 20 | cl | Veal stock or hearty chicken stock |
| 6 | cl | Grand Marnier |
| Salt | ||
| Pepper | ||
- Using a sharp knife or Stanley knife, slice the fatty side of the well-chilled duck breasts in a diamond pattern – without cutting through to the flesh. Season well with salt and pepper. Place skin side down in two cold non-stick pans, cover and heat slowly. After a few minutes, you will hear a gentle hissing sound. If the breasts are very fatty, gradually skim off some of the fat. After about 15 minutes, most of the fat should be fried off. Now remove the lid and fry the skin over brisk heat for 1-2 minutes until crispy and golden brown.
- Meanwhile, make the sauce. Remove the skin from the oranges using a zester. Use a sharp knife to expose the pulp, then cut out the individual segments between the separating walls. Drain and collect the juice!
- Caramelize the powdered sugar in a pan over medium heat until brown , then deglaze with the vinegar and reduce to a syrupy consistency. Add the stock (veal or chicken) and orange juice, flavor with zest, salt and pepper and finish with Grand Marnier. Stir in some of the duck fat.
- Slice the breasts finger-thick, alternate with the oranges, top with the sauce and serve. Serve with poached savoy cabbage, tossed in brown butter with ginger and a little garlic.
Tip:
Falstaff Wine Recommendation
Champagne Rose de la Côte des Bar 2018
The fine red berry notes, the elegant tannins and the creamy mousseux support the fruity aromas of the orange sauce and the tender duck meat. This reflects the craftsmanship and sensitivity of Delphine Brulez's biodynamic winery in Côte des Bar, southern Champagne! A rose champagne that highlights the grape varietal – and the perfect accompaniment to Duck a l'Orange!
schaumweinkontor.com, €46
