Winter has begun… and of course new tasks, duties and rituals too. The cooking and culinary activity didn’t stop and I’m still taking pictures and preparing recipes, but I have to admit that between my evening and morning runs behind the snowblower I didn’t have publication’s power any more. Of course I will continue and I would love to present you my well-tried recipes.
For today’s first Advent Sunday Lunch I prepared Orange Duck Breast.
Ingredients:
1 pack of duck breast (defrost before processing)pitch of salt
pitch of caraway seeds
juice from 3 oranges
1/2 cube chicken broth
3 tbsp vegetable oil
1 small head cabbage
1 rhizome ginger
200g chicken liver
handful raisins
1 tbsp honey
Directions:
1. Cut skin on duck breast across, add salt and caraway seeds.
2. Roast (best direct in cast iron pot or roast pan) the skin side first on some vegetable oil (approx. 12 minutes on medium heat), turn over and roast for another 12 minutes.
3. In the mean time squeeze 3 oranges and add the juice into the frying pan with 1/2 cube of chicken broth and peel form 1/2 orange. Cook for approx. 12 minutes.
4. After this time remove the peel form liquid (but keep it for final decoration) and on the medium heat evaporate remaining liquid to the jam consistency (for the next 12 minutes).
5. Shred (or cut into thin slices) cabbage.
6. Peel ginger and shred it on a fine screen.
7. Take the roasted breast from the pot and leave it on the plate aside. Put in chicken liver (chopped into small cubes or pieces). Roast for approx. 5 minutes.
8. Mix cabbage, ginger, raisins and honey with roasted liver, cook shortly.
9. Cut the roasted breast into two halves and put it on the top of vegetables. Cover and bake for 20 minutes in pre-heated oven (180°C/350°F).
10. Serve on the plate with vegetables, cover roasted duck breast with the orange glaze and decor with a strip of cooked orange peel.
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