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For all those who celebrate Christmas this year in a small company or even alone, the duck breast with clementines may be an alternative to the Christmas goose.
The fruity aromas and the gentle acidity of the clementines go perfectly with the lush duck breast.
And with only two cookware and a preparation time of just under 50 minutes, the dish is also suitable for those who do not want to spend too much time in the kitchen.
ingredients
(for 2 people)
2 duck breasts
1 bunch of carrots
10 clementines (
if
possible untreated)
A piece of ginger the size of a hazelnut
20 g butter
Salt, pepper
4 cardamom pods
Oil for frying
1–2 sprigs of chopped tarragon
And this is how it is prepared
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Preheat the oven to 180 ° C.
Wash the clementines and cut a nice one centimeter thick slice from the middle.
Squeeze out the remaining halves.
Peel the ginger and cut into fine strips.
Peel the carrots and put them in an ovenproof dish with the ginger, a flat saucepan will do the same.
Scatter the clementine slices and a few flakes of butter on top, pour two thirds of the juice, season with salt and pepper and braise in the oven.
Meanwhile, slightly scratch the skin side of the duck breasts with a sharp knife.
Do not cut into the meat, but just enough so that the fat can escape while frying.
Break open the cardamom pods.
As soon as the carrots are half cooked, fry the duck breasts in a pan with a little oil for a few seconds, just long enough for the meat to contract.
This way, the duck breast retains a more compact shape.
Then turn on the skin side, season with salt, pepper and cardamom and fry slowly over a mild heat until the skin is golden brown.
Take the carrots out of the oven, turn off the oven and let the duck breast rest on a plate for 10 minutes with the door ajar.
Deglaze the roast set in the pan with the rest of the clementine juice, reduce a little.
Glaze the carrots with the roasting tray and distribute on preheated plates.
Cut the duck breast into slices, arrange on top of the carrots and sprinkle with tarragon.
Wine tip from Manfred Klimek
A power lacquer from the Rhone, the “Lieu Dit Saint Joseph” 2016 by Étienne Guigal - a cuvée made from 96 percent Syrah and four percent Viognier (a white grape).
Full of red berries on the nose, then the fine, elegant toasting of new barriques (approx. 50 of the barrels), further rosemary and even a touch of marjoram.
In the mouth a fruit bomb: cassis, other red berries, a little rose hip.
And some cinnamon and gingerbread.
For 32 euros at www.gute-weine.de
This text is from WELT AM SONNTAG. We will be happy to deliver them to your home on a regular basis.
Source: Welt am Sonntag