Poultry dishes

Entree

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Recipe from France for 4 persons, suitable for for christmas and other holidays.

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Ingredients

3 tbsp sugar
2 tbsp water
2 tbsp white vinegar
1 1/2 cup orangejuice
2 tbsp chopped sjalot
2 1/2 cups concentrate chickenstock

4 orange segments, skinned
4 duckbreasts, with skin
2 tbsp icecold butter
2 tbsp orange rind

Preparation

Heat sugar and water in saucepan until it caramelizes. Add vinegar, keep stirring. Add juice and sjalot and reduce to 1/2 cup. Add stock, take of heat.

Carve skin of duck crosswise and sprinkle with salt and pepper. Heat oil in pan and panfry duck, skinside down. A lot of fat will come from skin, its almost like deepfrying the skin. It should become very crispy. Finally the other side for another minute.

Take out of pan en leave to rest in some tin foil.

Heat up sauce and stir in segments and rind, when its hot enough take of heat and quickly stir in butter.

Slice duck thinly and drizzle sauce on the side.

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