1. finely chop the onion and green pepper. Thickly peel 2 oranges so that the white skin is completely removed. Cut into slices and cut them in half. Squeeze 150 ml of juice from 1D2 oranges.
In the case of Barberie duck breasts, cut the skin crosswise. Season meat with salt and pepper.
Heat a frying pan, sear meat in it on the skin side for 2 min. at the beginning, turn to the other side and roast for another 2 min. Place in an ovenproof dish with the skin facing up. In the heated stove at 190 degrees on the 2nd rail from the bottom 12D14 min. continue cooking (gas 2D3, convection oven at 170 degrees ).
Sauté the onion and green pepper in the duck fat. Pour cognac, orange juice and chicken stock. Cook open for 5D8 min. If necessary, thicken with dark sauce thickener. Add oranges, season with salt, pepper and sugar. Rest duck breast briefly, then bring to table sprinkled with sauce and perhaps thyme.
Fat in g: 26
Carbohydrates in g: 10