Duck breast with orange sauce

Duck breast with orange sauce

Total: 1 hr | Active: 1 hr
Nutritional value / people: 646 kcal
, Fat: 35 g
, Carbohydrate: 51 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 organic oranges, zest of 1 orange peeled thinly with a peeler, cut into thin strips, all of the juice
1 tsp cinnamon
1 pinch ground cloves
2 duck breasts

Black rice

1 tbsp olive oil
1 red onion, finely chopped
1 tbsp rosemary, finely chopped
250 g Venere rice (black rice)
1 dl white wine
8 dl vegetable bouillon, hot

To fry

¼ tsp salt


½ tbsp honey
2 sprigs rosemary
1 tbsp butter, cold
a little pepper
1 organic orange
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How it's done

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4 tbsp of orange juice (the rest of the juice set aside), mix the cinnamon and ground cloves.

Score the fatty side of the duck breast with a crisscross pattern, brush both sides with the marinade, cover and marinate in the fridge for approx. 30 mins.

Black rice

Heat the oil and sauté the onion and rosemary. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the rice for approx. 40 mins. The rice should still be al dente.

To fry

Salt the duck breasts, place fatty side down in a cold frying pan, heat the pan, fry the duck breasts for approx. 7 mins. until the fat turns crispy. Turn the duck breasts and fry for approx. 3 mins. Pour the remainder of the marinade over the top.


Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 3 tbsp). Mix the reserved orange juice and zest with the honey, pour into the same pan, add the rosemary, reduce to approx. 150 ml, thicken with butter, season.

Carve the duck breasts, serve with the sauce and rice.

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