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 in an empty heated pan (chrome steel or cast iron) for approx. 5 minutes each, the fat layer must be crispy. Season bottom side, place on preheated plate with fat layer facing up. Cook in the heated stove for approx. 40 min. The meat can be kept warm at 60 degrees for about half an hour.

Tangerine sauce: bring sugar and water to a boil in a chrome steel pan without stirring. Reduce temperature, simmer over low heat while occasionally moving the skillet back and forth, until a light caramel forms, pull skillet off the heat. Add white wine, tangerine juice and chicken stock, make half. Mix cornstarch with a little water, add while stirring, make about 1 minute. Add grated tangerine peel, season.

To serve: 20 min before serving, warm tangerine slices in the stove. Cut meat diagonally into tranches, arrange on plates with a little sauce and the warm tangerine slices.

Serve with: Dry rice

Matching wine: With this dish you can make interesting experiments: The fruity-sweet filling

Related Recipes:

Duck Breast À Loorange1. finely chop the onion and green pepper. Thickly peel 2 oranges so that the white skin is completely... Choco Layer CakeFor the Choco layer cake, first place the tangerine fillets in a sieve to drain. Line a loaf pan (25 x 11 cm)... Tangerine Dome CakeTry this delicious cake recipe: 1 hour (without cooling time)elaborate For the sponge: Beat egg whites until... Roasted Flying Duck BreastFor the roasted duck breast, wash the duck breast and pat dry. Cut into the skin side and season. Sear in a... Pheasant Breast on Pointed Cabbage1. for the meat, season the pheasant breasts with salt and season with pepper. Heat 1 tbsp oil and the butter... Chicken Breast Stuffed with ChanterellesTry this delicious pasta dish: Clean the chanterelles and roast them in a frying pan with butter, season with... Deer Schnuesschen with Beet Cabbage and Horseradish Sour CreamPreheat the oven to 200 degrees (convection oven 180 degrees , gas mark 3). Brush the beet, sprinkle with sea... Kasgar Pilavi – Kashgar PilafSoak the long grain rice in warm water and cool. Soak the currants in warm water for 30 min, drain. Roast the... Stuffed Roast Veal – with Cheese and Raw HamPrepare and sear roast veal (e.g. shoulder or loin), cut diagonally, salt, paprika, sweet paprika, nutmeg... Marinated Lemon DuckMake all the ingredients for the marinade ten min. Pass through a very fine sieve and meanwhile reduce until a...