Duck breast with vegetables and orange sauce, the easiest and fastest recipe for the New Year's Eve or New Year's menu
Duck breast is a delicate and tasty meat, very tender, perfect for special occasions such as New Years Eve or New Year. It is very easy to prepare, although it is important to take the cooking point well so that it is to taste. We like it with a very pink interior, little done. If you like more cooked meats, you will only have to increase the ironing time by a few minutes.
With this recipe for duck breast with vegetables and orange sauce we can cook all the elements at the same time and have it ready in 20 minutes. But we can also cook them separately, leaving the sauce the vegetables ready for lack of marking the magret. In this way we can be more relaxed when we go to serve it.
IngredientsFor 4 people
- Duck breast 1
- Onion (for garnishing vegetables) 100 g
- Leek (for garnishing vegetables) 100 g
- Carrot (for the vegetable garnish) 200 g
- Salt (for the vegetable garnish)
- Ground black pepper (for garnishing vegetables)
- Extra virgin olive oil (for garnishing vegetables)
- Orange juice (for the sauce) 1
- Soy sauce (for the sauce) 100 ml
- Modena vinegar (for the sauce) 50 ml
- Honey (for the sauce) 25 g
- Refined cornmeal (for the sauce) 5 g
- Orange zest for presentation 1
How to make duck breast with vegetables and orange sauceDifficulty: easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
We prepare the sauce by introducing all the ingredients, except the orange zest, in a saucepan and beating with an arm mixer, so that the corn flour is well incorporated and does not make lumps. Cook over low heat, stirring occasionally, until thick. We reserve.
For the garnish we wash the leek well, removing any possible remains of sand that it may have. We cut in half lengthwise, then crosswise. Chop the onion into small pieces. We peel the carrots and cut them into cubes.
Heat a little extra virgin olive oil in a frying pan and poach all the vegetables together until tender. Season with salt and pepper to taste and reserve until serving.
We shave the fat layer from the magret by removing a thin layer (which we can keep to cook other recipes, it is an exquisite fat). We cut diagonally, making diamonds, taking care not to cut the meat. Season with salt and pepper.
We heat a frying pan (without any oil) and place the magret with the part of the fat down. Dial over medium-high heat for three to four minutes before turning. We mark, on the other side, for another three or four minutes. We remove and let the meat rest for a couple of minutes before cutting into thin slices.
At the time of serving, heat the sauce and vegetables. We place a bed of the latter at the base of each plate and, on them, four or five slices of duck breast per serving. Sprinkle with the orange zest, sauce and serve immediately.