Duck Breast with Orange Sauce

Steps

• 1
  Preheat the oven to 180 °C.
• 2
  Score the skin of the duck breasts with a sharp knife (cut in a criss-cross pattern). Be careful not to cut into the meat! Thoroughly salt the skin side and rub the salt into the cuts. Lightly salt the meat side as well.
• 3
  Place the breasts skin-side down in a cold pan, ensuring they don't touch each other. Turn the stove to medium heat. While cooking, continuously baste the meat with the rendered fat using a spoon. Cook for 6 minutes this way.
• 4
  Flip the meat and cook the other side for 1 minute, continuing to baste with the fat.
• 5
  Pour the excess duck fat from the pan into a small bowl (you can use it later for other dishes).
• 6
  Place the pan with the meat into the 180 °C oven for 8 minutes. Remove the cooked meat and let it rest on a cutting board for 3-4 minutes before slicing thinly.
• 7
  Arrange the orange slices on plates, place the sliced duck breast on top, drizzle with the sauce, and sprinkle with a little salt flakes.
• 8
  In a small saucepan, heat the orange juice over low heat, stirring occasionally to dissolve the sugar.
• 9
  Add the orange slices and a pinch of salt. Bring to a boil, then simmer over medium heat for 10 minutes.
• 10
  Remove the sauce from the heat and stir in the cold butter.
• 11
  A narancskarikákat rendezzük el a tányérokon, helyezzük rájuk a felszeletelt kacsamellet, locsoljuk meg a mártással, és szórjuk meg egy kevés sópehellyel.