Duck Breasts In Orange Sauce

Duck Breasts In Orange Sauce
(adapted from here)

2 pieces duck breasts, with the skin
1 tsp butter
3 cloves garlic
1 orange
juice of 1/2 lemon
100 ml red wine
2 Tbsp orange marmalade
1 tsp corn starch
salt
ground black pepper

Make cuts on the skin. Fry them on high heat on a non stick pan. Fry the side with skin first, so it can release fat. When meat is half way done, remove it from heat and transfer into a casserole dish.

Add butter to the same pan where you fried the meat and fry sliced garlic. Don’t let it brown, you only want it to release fragnance. Add marmalade, orange and lemon juice, orange zest and wine and let boil, then transfer into casserole.

Bake in a preheated oven on 180°C for about an hour. Pour sauce over the meat while baking.

When it’s baked strain the sauce and thicken it with cornstarch dissolved in a little cold water.

Napomena: Ovo je moja ulaznica za ovomesecne FBI Rukavice, igru koju je osmislila mamajac. Istrazujemo In T & T kitchen.