Ingredients
- 400 g a duck breast
- Orange
- lemon
- Grand Marnier
- sugar
- butter
- salt
To prepare the duck breast with orange, heat a heavy pan with a non-stick bottom and, without adding any fat (just the fat emitted by the meat), brown the duck breast for 7 'per side. Add salt, remove the meat and set aside, warm. Drain off excess fat; in the bottom, melt a knob of butter and mix half a teaspoon of sugar. Wet with the filtered orange and half lemon juice. Also add the orange peel to fillets (only the orange part). Drizzle with a glass of Grand Marnier and let it evaporate. Serve the meat, sliced, sprinkled with the sauce and with a side dish to taste; here, we used frozen, fried potato croquettes at the time.
This recipe has already been read 171 times!