Duck Fillet Braised in Orange Sauce
Main Courses • European
Description
P.S. I couldn't measure all the weight parameters accurately, so please keep in mind that the recipe requires an internal radar of 'sufficiently appropriate' :)
Ingredients
- Rabbit Fillet 20 oz
- Oranges 5 oz
- Apple Wine 5 fl oz
- Dried Rosemary 0.3 teaspoons
- White Pepper (whole) 0.2 teaspoons
- Sugar 2 teaspoons
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Rinse the fillet and pat it dry.
Step 2
Season the duck with salt and pepper on both sides. On the meat side, sprinkle with mint and drizzle with balsamic vinegar with truffles. While we prepare the sauce, it will absorb the aromas.
Step 3
Prepare the sauce: squeeze the juice of 2 oranges along with the pulp into a saucepan, add the wine, and once the sauce boils, add the sugar. Reduce the sauce over medium heat, stirring constantly, until thickened (about 10 minutes).
Step 4
In a hot skillet, place the duck skin-side down (without adding oil) and sear for about 5-7 minutes, slightly reducing the heat. Then flip and sear the other side for 5-7 minutes.
Step 5
Transfer the fillet to a baking dish, add the orange sauce, cover with foil, and place in a preheated oven (180°C) for 40-50 minutes. During the cooking time, I recommend lifting the foil a couple of times to baste the fillet with the sauce. About 5-10 minutes before it's done, remove the foil to brown the meat.
Step 6
I chose rice as a side dish, as it perfectly complements the flavor of the orange sauce and meat.
Step 7
The fat left in the skillet after searing the duck is perfect for roasting potatoes (cut in halves or large pieces) in the oven. It makes a very aromatic dish that can be served the next day :).
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