Four four persons
Preparation time about 30 minutes, baking and cooking time about 30 minutes
2 large duck breasts
1 broccoli head
2 shallot onions
50gr pink pepper corns
2 red peppers
100gr green peas
100 gr green beans
50gr pine nuts
150ml olive oil
Salt and pepper
Preheat your oven at 180ºC.
Put in a pan 150ml olive oil, all the pink pepper corns, garlic and onions cover with aluminium foil and cook in the oven for 25 minutes. Add gravy to the juice of seven oranges and 50ml of honey, cook and let it reduce. Score the fat of the duck breasts and season them.
Clean all vegetables. Peel the potatoes and boil for 15-20 minutes and the carrots for 7 minutes. Cut the peppers in triangles and once seasoned, place in the oven for 5 minutes in a small tray.
Heat up a pan and start stir frying duck breast (fat down) for about 2 minutes on each side and then place in oven for about 5-7 minutes to get it medium cooked. In another pan heat and add butter and stir fry all the vegetables including the potatoes and carrots. Peel the cooked onions and garlic and add them to the cooked vegetables.
Just before plating, heat a pan and stir fry pine nuts letting them change a little in colour. Clean the last orange and add fine slices to your gravy and you are ready to serve. Use your imagination to decorate this fine dish of orange duck and don't forget the pink pepper. Enjoy every bite.
You can keep your oil used to cook the onions and garlic for other dishes as it is very tasty.
For this I recommend a glass of rose wine or Cava with orange juice.
Enjoy, With all the best wishes from your Sous Chef Ladislav Durina, and the team of Day and Night.