It’s that time of year again, Christmas is fast approaching, and it’s not just the question of presents that’s burning under the nails. Marc Ladiges is preparing something of medium difficulty so that you can relax and enjoy December 24th with your loved ones.
Christmas is just around the corner again. Now everyone is starting to think about celebratory food. But for many the question arises: What can I cook without spending the whole evening in the kitchen? Today’s recipe is intended to show a way out. Instead of looking after a roast goose in the oven for four hours, I show you how to make fine duck breasts in no time at all. The method is simple and delicate. The combination of duck with oranges is a classic – and it always works that way.
preparation
Remove all tendons from the duck breasts. Remove the skin on the sides and cut the top in such a way that a diamond pattern is created (the specialist retailer will certainly prepare the meat for you when you buy it). Season the skin side with salt and the flesh side with salt and pepper. Spread cornstarch on a plate and roll the meat side in it. Knock off excess starch and place the meat, skin-side down, in the cold pan. Preheat the oven to 140 degrees circulating air.
Slowly heat the pan until it reaches full heat. Reduce the temperature again and fry the skin in its own fat until crispy. This takes about 5 minutes. Turn the breasts fleshy side and cook for another three minutes until starch forms a crust. Place in a ceramic dish preheated in the oven, cover with baking paper and leave to stand outside of the oven.
Leave the frying fat in the pan.
Fillet the organic oranges. To do this, remove all the peel and skin all around and cut out the flesh with a knife. Put aside.
Put the pan back on and pour in the orange juice. Do not boil vigorously, otherwise the juice may become bitter. Pour the jus from the ceramic bowl into the pan as well. Season the resulting sauce with salt and pepper. Mix some cornstarch in cold water and thicken the sauce to the desired consistency.
Heat the duck fillets in the oven without baking paper, checking the doneness by pressing with your finger. If you are unsure, it is better to cut one of the breasts. They should be pink inside but not bloody.
Warm the plates in the oven. Heat a small empty saucepan slightly.
Cut the pieces of meat open and pour some of the hot sauce over them. Garnish with the orange fillets. Serve the plates. Pour the orange liqueur into the hot pot and set it on fire. Now the lights out! Carefully pour the burning liqueur over the meat. Turn the lights back on and blow out the flames.
Side dishes are always served separately when flambéing, otherwise the aroma is too strong.
Chestnuts, red cabbage, potato dumplings or bread dumplings are suitable.
Flambéing always creates a nice atmosphere. That’s why it’s perfect for a Christmas feast.
Merry christmas and a happy new year
wishes Marc Ladiges
