
Devices & Accessories
Duck breast à l`orange with orange zabaglione
Prep. 20 min
Total 2 h 20 min
2 portions
Ingredients
Duck breast à l`orange
-
water plus extra to submerge bags1850 g
-
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)30 g
-
duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored2
-
salt to taste2 - 3 pinches
-
ground black pepper to taste2 - 3 pinches
-
oranges zest and juice of 1 orange, 1 orange cut into 6 slices2
-
garlic cloves crushed2
-
eschalot cut into quarters1
-
fresh thyme2 sprigs
-
black peppercorns½ tsp
Orange zabaglione and serving
-
Vegetable stock paste¼ tsp
-
ground white pepper plus extra to taste2 pinches
-
ground cayenne pepper1 pinches
-
egg yolks3
-
salt to taste
Nutrition per 1 portion
Calories
1470.6 kcal /
6176.3 kJ
Protein
51.3 g
Fat
137.2 g
Carbohydrates
11.1 g
Fibre
4.5 g
Saturated Fat
42 g
Sodium
70.8 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Sous Vide for Two
8 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Show allBeef fajitas
30 min
Chicken in peanut sauce with chilli-cucumber salad
35 min
Toad in the hole
25 h 25 min
All-in-one chicken dinner
50 min
Teriyaki chicken thighs
2 h 10 min
Plaited pork pie
40 min
Family Meatloaf
1 h 10 min
Family burger pie
1 h 25 min
Black bean spaghetti bolognese (gut health)
45 min
Sticky chicken with infused rice and daikon
1 h 40 min
Barbecued beef with ssamjang sauce
2 h 25 min
Middle Eastern open chicken pie (Diabetes, TM6)
1 h 30 min