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🍽️ Crispy Duck Breast with Potato Croquettes, Broccoli, and Orange Sauce

2980 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• 2 tbsp butter
• 3 egg yolks
• 1 tbsp flour
• pepper
• nutmeg
• 1 l peanut oil (for frying)
• 2 duck breast fillets (approx. 300 g each)
• salt
• pepper
• 1 tbsp vegetable oil
• 4 rosemary sprigs
• 5 unwaxed oranges
• 2 tbsp honey
• 250 ml poultry stock
• 50 g cold butter
• 2 tbsp orange liqueur
• 500 g broccoli
• salt
• 2 tbsp butter
• rosemary (for garnish)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into evenly sized pieces.
3. 3. Boil the potato pieces in salted water for about 20 minutes until tender.
4. 4. Drain the water and let the potatoes steam dry for a moment.
5. 5. Press the warm potatoes through a potato ricer.
6. 6. Immediately mix the potatoes with the butter, egg yolks, flour, salt, pepper, and nutmeg.
7. 7. Knead the mixture into a smooth dough.
8. 8. Check the consistency: The dough should hold together well.
9. 9. If the dough is too wet, add a little more flour.
10. 10. If the dough is too dry, add a little more egg yolk.
11. 11. Shape the mixture into short, thumb-thick sticks (croquettes).
12. 12. Preheat the oven to 180 degrees Celsius fan-forced.
13. 13. Score the skin side of the duck breast in a diamond pattern with a sharp knife.
14. 14. Season the duck breast with salt and pepper.
15. 15. Heat oil in a frying pan.
16. 16. Sear the duck breast first on the skin side.
17. 17. Reduce the heat and briefly sear the other side.
18. 18. Add rosemary to the pan.
19. 19. Place the duck breast in the oven for about 12 minutes.
20. 20. Zest two oranges (only the colored part of the peel).
21. 21. Mix the orange zest with honey.
22. 22. Spread the honey-zest mixture over the duck breasts after about 10 minutes of baking time.
23. 23. Squeeze the juice from four oranges.
24. 24. Pour the orange juice into a saucepan.
25. 25. Boil the juice until it has reduced by half.
26. 26. Peel the fifth orange.
27. 27. Remove the flesh in whole fillets from the membranes.
28. 28. Take the duck breast out of the oven.
29. 29. Wrap the duck breast in aluminum foil.
30. 30. Let the duck breast rest for 5 to 10 minutes.
31. 31. Heat oil for frying to 170 degrees Celsius.
32. 32. Test the oil temperature by dipping a wooden spoon handle into the fat (bubbles should rise).
33. 33. Fry the croquettes in batches until golden brown, for 3 to 4 minutes depending on size.
34. 34. Clean the broccoli and divide it into small florets.
35. 35. Boil the broccoli in plenty of salted water for about 5 minutes.
36. 36. Drain the broccoli.
37. 37. Toss the broccoli briefly in butter.
38. 38. Pour the poultry stock into the reduced orange juice.
39. 39. Reduce the sauce again briefly.
40. 40. Stir the cold butter into the sauce.
41. 41. Add the orange fillets to the sauce.
42. 42. Season the sauce with salt, pepper, and liqueur.
43. 43. Slice the duck breast.
44. 44. Arrange the duck slices with the croquettes and broccoli on pre-warmed plates.
45. 45. Pour the orange sauce over the duck breast.
46. 46. Garnish the dish with rosemary and serve.

Nutrition per serving

• kcal: 2980
• Protein: 42 g · Fett/Fat: 282 g · Carbs: 74 g