Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Duck breast à l`orange
- 1850 g water, plus extra to submerge bags
- 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
- 2 duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored
- 2 - 3 pinches salt, to taste
- 2 - 3 pinches ground black pepper, to taste
- 2 oranges, zest and juice of 1 orange, 1 orange cut into 6 slices
- 2 garlic cloves, crushed
- 1 eschalot, cut into quarters
- 2 sprigs fresh thyme
- ½ tsp black peppercorns
Orange zabaglione and serving
- ¼ tsp Vegetable stock paste
- 2 pinches ground white pepper, plus extra to taste
- 1 pinches ground cayenne pepper
- 3 egg yolks
- salt, to taste
- Nutrition
- per 1 portion
- Calories
- 6176.3 kJ / 1470.6 kcal
- Protein
- 51.3 g
- Carbohydrates
- 11.1 g
- Fat
- 137.2 g
- Saturated Fat
- 42 g
- Fibre
- 4.5 g
- Sodium
- 70.8 mg
In Collections
Alternative recipes
Pâtè with Riesling
3h
Lamb rack with port sauce and parsnip purée
1h
Twice Baked Cheese Soufflés (Metric)
1h 25min
Sous vide rare beef steak with béarnaise sauce (TM5)
2h 20min
Béarnaise sauce
20min
Sous vide salmon with avocado cream (TM6)
1h 5min
Sous-vide rare beef steak with béarnaise sauce
2h 20min
Sous vide chicken ballotine with red capsicum sauce (TM6)
2h 5min
Scallops with pea purée
25min
Salmon with fennel and apple salad
1h 20 min
Rare beef steak with herb garlic butter
2h 15min
Salmon with Aromatics at 50°C
1h 40min