![Duck breast à l`orange with orange zabaglione Duck breast à l`orange with orange zabaglione](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/f3183100-8dc1-49df-a7f3-1c6013fd0261/Derivates/e3a7f7ce-58bb-4d57-9a0f-0250d9aa5d9a.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- Saturated Fat
- 42 g
- Fibre
- 4.5 g
- Sodium
- 70.8 mg
In Collections
Alternative recipes
Sous-vide Cinnamon and Port-glazed Plums
1u. 20min
Sous-vide rare beef steak with béarnaise sauce
2 godz. 20 min
Smoked mussels with Pernod sauce
35min
Sous vide fillet steak with gin and peppercorn sauce
2 godz. 20 min
Beef cheeks with vanilla carrot purée and thyme glazed carrots
7h 25min
Sous-vide Rare Beef Steak with Béarnaise Sauce
2 godz. 20 min
Scallops with pea purée
25min
Rare beef steak with herb garlic butter
2 godz. 15 min
Anise-cured salmon
14hod. 10min
Sous vide rare beef steak with béarnaise sauce (TM5)
2 godz. 20 min
Pork fillet wrapped in prosciutto with barbecue butter
1h 30min
Sous vide chicken ballotine with red capsicum sauce (TM6)
2 godz. 5 min