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Pan-Roasted Duck with Orange Compote Sauce
Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.
Duck
Main Course
High Protein
Gourmet
Orange
Estimated Nutrition
Calories
512.5
kcal / serving
512.5 kcal total
Carbs
18.2
g
per serving
18.2 g total
Fat
34.8
g
per serving
34.8 g total
Protein
22.4
g
per serving
22.4 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
4
g
Caster Sugar
null
5
g
Cornflour
Mixed into a paste with water
Fruits
0.5
piece
Orange
Peeled and segmented
Liquids
100
ml
White Wine
null
Meat
0.5
piece
Duck Breast
null
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
null
Method
1
Preheat the oven to 200°C.
2
Rub the duck with olive oil and season with salt and pepper.
3
Fry the duck skin-side down in a pan for five minutes.
4
Discard excess fat, flip the breast, and roast in the oven for eight minutes.
5
Rest the meat for one minute.
6
Heat orange segments in a pan and stir in the caster sugar.
7
Add wine and cornflour paste and simmer until reduced by half.
8
Serve the duck breast with the sauce spooned around it.