Duck in orange sauce (Canard 
4 servings
35 minutes
l'Orange)"
1
Salt the chicken breasts, season with pepper, and let marinate. Carefully remove the zest from two oranges (without the white pith). Extract juice from all the oranges. Mix the juice and zest with chicken broth and wine. Pour the mixture into a deep pan, bring to a boil, and add sugar. Keep on medium heat until thickened.
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
- Oranges: 4 pieces
- Chicken broth: 175 ml
- Dry white wine: 175 ml
- Sugar: 3 teaspoons
2
Heat another pan and place the duck breasts skin side down without oil. Fry on one side for about 15-20 minutes. Then pour out the fat from the pan and add some soy sauce, flip the breasts, and drizzle soy sauce over the skin. Keep the breasts on low heat for 2-3 minutes, turn off, and let sit for 10 minutes.
- Duck breast: 2 pieces
- Soy sauce: 8 tablespoons
3
Remove the chicken from the pan, cut each piece in half lengthwise, place in the pan with caramelized sauce, and heat well. Serve immediately with a vegetable garnish.
- Duck breast: 2 pieces
4
