Provencal wine Les Voiles and duck breast with orange sauceDUCK BREAST IN ORANGE SAUCE

Alliance food – wine:

The provencal wine  Les Voiles  delightfully accompanies duck breast with orange sauce.

Preparation - 20 min.

For 2 servings: 1 duck fillet of 800 g * 10 g of butter * 1 tbsp olive oil * 1 fresh orange * 1 acacia liquid honey * 50 ml chicken stock (or water) * 1 teaspoon potato starch * skewers of tomatoes * mashed carrots * 1 tray of potatoes * salt * pepper.

Cook the duck breasts for about 6 minutes on each side in a preheated saucepan with oil and butter. When the fillets are cooked, remove them from the pan and keep them warm.

Slice an orange in half and squeeze the juice into the sauce. To prepare the sauce, boil the stock (or water) in a pan, then add the orange juice and honey. Heat about 2 minutes, stirring with a whisk. Add potato starch and continue to cook for an additional 1-3 minutes.

Pour the sauce while serving the duck. Season with salt and pepper according to taste. Serve the tomato skewers, mashed carrots and potato trays.