Before you Oranges Duck—Lite interpretation of French classics: deal with duck breast is much easier than with a whole bird. Fatty meat? Nothing a little patience andslow fire, and all the fat will remain outside.
Recipe for two servings:
- 2 duck breasts
- Sea salt and freshly ground black pepper
For the sauce:
- 40 g large white sugar
- 150 ml freshly squeezed orange juice without pulp
- 60 ml chicken stock
- 2 teaspoons red wine vinegar
- For serving:
- 1 peeled and sliced Orange
From breast natechet a lot of fat, and lightly FRY. Remove them from the Pan andpour off fat. Return the duck to the place just now cooked side up, add fire to the middle and roast 1—2 minutes. Remove the breasts and let them relax minutes at seven (side where there was a leather, top).
While the duck is resting, in another saucepan with a thick bottom, make the sauce.Heat the sugar, stirring until it turns into caramel. As soon as it becomes dark-amber color, quickly add the orange juice, broth and vinegar (brace yourself: it will sizzle and dabble).
Keep on the fire, stirring occasionally, until the sauce is perfectly uniform and not evaporated by half. Narezh’ breast. Oranges and lettuce, divide and spread on two plates. There put equal portions of the duck watering meat sauce.
Such exquisite food can be fed Vodka with rhubarb