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Duck breast à l`orange with orange zabaglione
TM6

Duck breast à l`orange with orange zabaglione
3.2 ( 17 Bewertungen )
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Duck breast à l`orange

  • 1850 g water plus extra to submerge bags
  • 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
  • 2 duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored
  • 2 - 3 pinches salt to taste
  • 2 - 3 pinches ground black pepper to taste
  • 2 oranges zest and juice of 1 orange, 1 orange cut into 6 slices
  • 2 garlic cloves crushed
  • 1 eschalot cut into quarters
  • 2 sprigs fresh thyme
  • ½ tsp black peppercorns

Orange zabaglione and serving

  • ¼ tsp Vegetable stock paste
  • 2 pinches ground white pepper plus extra to taste
  • 1 pinches ground cayenne pepper
  • 3 egg yolks
  • salt to taste
Nährwerte
pro 1 portion
Brennwert
1470.6 kcal / 6176.3 kJ
Eiweiß
51.3 g
Fett
137.2 g
Kohlenhydrate
11.1 g
Ballaststoffe
4.5 g
gesättigte Fettsäuren
42 g
Natrium
70.8 mg

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