Duck breast à l`orange with orange zabaglione
TM6

Duck breast à l`orange with orange zabaglione

3.0 (6 ratings)

Ingredients

Duck breast à l`orange

  • 1850 g water, plus extra to submerge bags
  • 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
  • 2 duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored
  • 2 - 3 pinches salt, to taste
  • 2 - 3 pinches ground black pepper, to taste
  • 2 oranges, zest and juice of 1 orange, 1 orange cut into 6 slices
  • 2 garlic cloves, crushed
  • 1 eschalot, cut into quarters
  • 2 sprigs fresh thyme
  • ½ tsp black peppercorns

Orange zabaglione and serving

  • ¼ tsp Vegetable stock paste
  • 2 pinches ground white pepper, plus extra to taste
  • 1 pinches ground cayenne pepper
  • 3 egg yolks
  • salt, to taste

Nutrition
per 1 portion
Calories
6176.3 kJ / 1470.6 kcal
Protein
51.3 g
Carbohydrates
11.1 g
Fat
137.2 g
Fibre
4.5 g

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