Put an original touch into your festive meal with this recipe of duck breast with bitter orange marmalade. A delight!
For 4 people :
- 4 duck breasts
- 2 oranges
- 4 tablespoons bitter orange marmalade Bonne Maman
- 1 tablespoon of sugar
- 1 tablespoon of wine vinegar
- 20 cl of chicken stock
- mill pepper
Peel the oranges and cut them into rounds of about 3 mm.
Remove pips if necessary.
In a saucepan, mix the sugar and vinegar. Make simmer on low heat until you reach
of a blond caramel.
Add the chicken stock and the marmalade of bitter oranges. Salt, pepper and
leave on the fire another 15 min. Add the slices of oranges, then cook another 5 min.
Using a knife, cut the skin of the duck breasts. In a skillet, cook for 5 min on high heat (skin side), return and then 3 min over low heat (they must remain pink inside).
Slice the duck breasts, arrange them on a plate, and slices
Top with sauce and add a bit of marmalade of bitter oranges.
Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet