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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 magret of duck
1 apple
1 orange
Sugar
Cointreau
Port wine
Salt and pepper
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Directions:
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Sauté the magret of duck in a frying pan, seasoning with salt and freshly ground peppercorns. Fry lightly and remove while still a little pink. Cut half a magret into very fine slices and place in a fan shape on the plate. Decorate with slices of apple baked in a little sugar, and slices of orange. Place all around the plate and pour over the orange sauce at the moment of serving.
Orange sauce:
Reduce a little Cointreau, port wine, orange juice and orange peel cut into very thin strips. Leave simmering until it reduces and thickens, then pour over the meat.
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