Breast of Duck with Tangerine Sauce
Prepare: Preheat stove to 120 °C, plate and plate. Filling: Stir mustard, tangerine juice, salt and cayenne pepper, mix with the remaining ingredients, stand briefly. Meat: Score the fat layer of the duck breasts crosswise. Fill the duck breasts, close with toothpicks. Fry first with the fat layer facing downwards, then on the other side … Read more