Duck Breast with Spicy Orange Confit

Season the duck breasts with salt and pepper and place them on the skin side in a frying pan without fat at the beginning. On a low heat, slowly drain the fat from the skin until it has a brownish crust. On top of this, pour off the excess fat and sear the duck breasts until pink on the other side. Remove from the roasting pan and keep warm.

Sauté the onion in the drippings, deglaze with red wine and chicken stock, and simmer by a good half.

Wash the oranges well, dab dry and cut into cubes, then mix with 2-3 tbsp sugar, put in a saucepan and make ten min (similar to jam). Then stir in pistachios, ginger, vinegar and black pepper and make until a paste is formed.

Bind the sauce with flour butter and season.

Slice the duck breasts, arrange, pour the sauce around them and offer the orange confit with it.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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