This year I spent Christmas home with my family. Food-wise, this means: Russian salad, noodle soup, cabbage roulade and much more. This is the tradition in my family...or rather in almost all families in Romania. If I would have spent Christmas in Vienna than my choice would have been duck breast with orange sauce. As I knew then that I can not cook for Christmas, I cooked the recipe a few days earlier for me. I could have waited until next Christmas, but I didn’t want to. Who knows where I'm going to spend it?
You need:
450
g duck breast
salt
pepper
For the sauce:
2
tbsp grease
30
ml brandy
juice
from 2-3 oranges
3
tbsp soy sauce
tbsp
honey
This is how we proceed:
Preheat oven to 180 ° C.
1 hour before you begin cooking take out duck fillet from the fridge, so that it can reach room temperature. Wash, dry and cut into the skin several times. Place meat on the skin side in an ovenproof pan without oil and cook over medium heat for 5-6 minutes until crispy. Flip over and cook for other 2 minute. Season with salt and pepper.
Give duck fillet into the oven. If you want your meat rare, then leave it in the oven for 5-6 minutes, if you want it medium than leave it for 10 minutes, and if it should be well done that leave it for 12-15 minutes. Remove the meat from the oven and wrap in aluminum foil and let it rest.
Now we prepare the sauce: drain up to 2 tbsp fat from the pan. Add brandy and boil over high heat. Pour soy sauce and orange juice and boil creamy over high heat for 5-7 minutes. Add honey, stir and remove from heat.
Cut duck breast diagonally into slices and serve with the sauce. Garnish with orange segments.
What was your Christmas menu? Do you eat every year the same menu or does it change?
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