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Duck breast à l`orange with orange zabaglione

Duck breast à l`orange with orange zabaglione
3.4 21 rating
Prep. 20min
Total 2 h 20min
2 portions
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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
Fiber 4.5 g
Saturated fat 42 g
Carbohydrates 11.1 g

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Australia and New Zealand

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