✅ Entenbrust à l’orange: Ein exotisches Geschmackserlebnis von REWE Deine Küche.

Entenbrust à l’orange ist ein klassisches französisches Gericht, das jetzt in der REWE Deine Küche zu finden ist. Diese köstliche Kombination aus knuspriger Entenbrust und süßer Orangensauce ist perfekt für ein besonderes Abendessen mit Freunden oder Familie. Mit dem einfachen REWE Deine Küche Rezept können Sie dieses Gericht einfach zu Hause zubereiten und Ihre Gäste beeindrucken.

Entenbrust à l’orange | REWE Deine Küche

Entenbrust in orangesauce is a true classic that everyone loves. In today’s video, we will show you how to make this delicious dish step by step, and as always, the recipe is linked in the video description below.

Let’s start by preparing the Herzogin potatoes. When cooking potatoes, my grandmother always insisted on washing them thoroughly before peeling them. Once peeled, we wash them again and then bring them to a boil in salted water. We only need enough water to cover the potatoes, so we can retain as much flavour as possible. After 20 minutes or so, the potatoes should be cooked and ready to be drained and mashed.

Next, we move on to the oranges. We use organic oranges, and we carefully peel the outer layer of the skin using a grater. It’s important to remove any white pith from the skin, as it can be quite bitter. Once the skin is grated, we juice the oranges and set them aside.

Now it’s time for the star of the dish - the duck breast. We use female Barbarie duck breasts, as they are smaller and more appropriate for a typical serving size. It’s important to remove any feathers or small quills from the breast, as they can detract from the dish’s presentation. We score the skin of the breast in a diamond pattern, being careful not to cut too deeply into the meat. This technique helps the skin to cook more evenly and become crispy, while the meat remains moist and tender.

We then season the duck breast with salt and pepper and sear it on both sides in a hot pan without any oil or fat. The fat in the skin will render and help cook the meat. Once both sides are seared and browned, we place the duck breast in the oven, along with the potatoes, until cooked to perfection.

Meanwhile, we make the orange sauce by caramelising honey in the same pan used to cook the duck breast, adding orange zest, and flambéeing it with orange liqueur. We then add orange juice and reduce it until it thickens slightly. To finish, we strain any juice from the duck breast and add it to the sauce for added flavour.

When everything is ready, we plate the dish by slicing the duck breast and placing it on top of the mashed potatoes, drizzling the orange sauce on top. The result is a beautiful and delicious meal that will impress your guests and leave them wanting more.

In conclusion, Entenbrust in orangesauce is a classic German dish that is enjoyed by many. With simple ingredients and some time in the kitchen, you can make this delicious meal at home. Don’t forget to follow our recipe and enjoy a perfectly cooked duck breast with flavourful orange sauce and smooth, creamy mashed potatoes.
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