Duck Breast à l’Orange

Serves 4

Ingredients
2 oranges
4 duck breasts, approx. 200 g each
½ tsp salt
A little pepper
2 dl vegetable stock
2 tsp cornflour (Maizena)
25 g cold butter, cut into pieces
Salt and pepper as needed

Preparation
Cut the top and bottom from the oranges, then remove the peel and white pith down to the flesh. Using a sharp knife, cut out the orange segments between the membranes, collecting the juice. Set both aside.
Score the fat layer of the duck breasts in a diamond pattern without cutting into the meat. Season with salt and pepper.
Place the duck breasts skin-side down in a cold frying pan. Heat the pan, then reduce the heat and cook for about 5 minutes until the skin is crisp. Turn and cook for another 4 minutes. Remove, cover and keep warm. Wipe out the pan.
Mix the reserved orange juice, vegetable stock and cornflour in the same pan and simmer for about 3 minutes. Remove from the heat and whisk in the cold butter. Fold in the reserved orange segments and season.
Slice the duck breasts, plate and spoon over the orange sauce. Serve with rice or a wild-rice mix. Enjoy!