Duck breast à l`orange with orange zabaglione

Duck breast à l`orange with orange zabaglione

3.4 20 ratings

Prep. 20 min

Total 2 h 20 min

2 portions

Ingredients

Duck breast à l`orange

water plus extra to submerge bags
1850 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 scored
2
salt to taste
2 - 3 pinches
ground black pepper to taste
2 - 3 pinches
oranges zest and juice of 1 orange, 1 orange cut into 6 slices
2
garlic cloves crushed
2
eschalot cut into quarters
1
fresh thyme
2 sprigs
black peppercorns
½ tsp

Orange zabaglione and serving

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

Difficulty

medium

Nutrition per 1 portion

Sodium 70.8 mg

Protein 51.3 g

Calories 6176.3 kJ / 1470.6 kcal

Fat 137.2 g

Fibre 4.5 g

Saturated Fat 42 g

Carbohydrates 11.1 g

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Sous Vide for Two 8 Recipes
Australia and New Zealand

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