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Ingredients (4 servings)
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400 g Orangen
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500 g Karotten
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100 g Schalotten
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600 g Entenbrustfilet
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300 g Baguette
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Olivenöl, Salz, Pfeffer, Thymian
Preparation
- Preheat the oven to 180 degrees Celsius. Score the skin of the duck breast fillets in a diamond pattern, season with salt and pepper, and sear skin-side down in a dry pan for 5 minutes.
- Flip the fillets, sear briefly, and transfer to the hot oven for about 12 to 15 minutes until cooked pink. Put the baguette into the oven for the last 5 minutes to bake until crispy.
- Meanwhile, peel the carrots and shallots and cut them into fine sticks and wedges. Fillet the oranges and catch the juice.
- Pour off most of the excess duck fat from the pan, leaving just a little. Sauté the carrots and shallots in it for 8 minutes until tender-crisp, deglaze with the orange juice, fold in thyme and orange fillets, and serve with the sliced duck breast and baguette.
