Duck fillet stewed in orange sauce
3 servings
70 minutes
Duck fillet braised in orange sauce is an exquisite dish of European cuisine that combines rich flavors and tender texture. The orange sauce infused with the aromas of white wine and balsamic vinegar gives the duck a sweet tang and refined fruity note. The recipe's origins trace back to classic French duck cooking techniques where citrus plays a vital role in enhancing the meat's flavor. Braising in the oven under foil keeps the fillet juicy while absorbing rich aromas of mint and spices. A rice garnish harmoniously complements this dish, highlighting its subtle flavor nuances. The fragrant duck fat left after frying is perfect for roasting potatoes, turning them into a delicious addition to the meal. This dish is true gastronomic elegance where every detail plays its part.
1
Wash and dry the fillet.
2
We salt and pepper the duck on both sides. On the meat side, we sprinkle with mint and drizzle with truffle balsamic vinegar. While preparing the sauce, it will absorb the aromas.
- Duck breast fillet: 500 g
- Ground white pepper: 0.2 teaspoon
- Dried mint: 0.3 teaspoon
- Balsamic vinegar: 5 ml
3
Preparing the sauce: juice of 2 oranges with pulp goes into a saucepan, add wine, and after the sauce boils, add sugar. Reduce the sauce over medium heat, stirring constantly, until thickened (about 10 min).
- Oranges: 0.2 kg
- White wine: 150 ml
- Sugar: 2 teaspoons
4
Place the duck skin-side down on a hot skillet (without adding oil) and fry for about 5-7 minutes, reducing the heat slightly. Then flip it over and fry for another 5-7 minutes on the other side.
- Duck breast fillet: 500 g
5
Place the fillet in a baking dish, add orange sauce, cover with foil, and send it to a preheated oven (180 degrees) for 40-50 minutes. During cooking, I recommend lifting the foil a couple of times and basting the fillet with sauce. 5-10 minutes before it's done, remove the foil to brown the meat.
- Oranges: 0.2 kg
6
I chose rice as a side dish because it perfectly complements the flavor of the orange sauce and meat.
7
The fat left in the pan after frying the duck is perfect for roasting potatoes (in halves or large pieces) in the oven. It results in a very aromatic dish that can be served at the table the next day:).
8
