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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
- 1470.6 kcal / 6176.3 kJ
- Protein
- 51.3 g
- Fat
- 137.2 g
- Carbohydrates
- 11.1 g
- Fibre
- 4.5 g
- Saturated Fat
- 42 g
- Sodium
- 70.8 mg
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