
Urządzenia i Akcesoria
Duck breast à l`orange with orange zabaglione
Przygotowanie 20 min
Czas całkowity 2 godz. 20 min
2 portions
Składniki
Duck breast à l`orange
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water plus extra to submerge bags1850 g
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freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)30 g
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duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored2
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salt to taste2 - 3 pinches
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ground black pepper to taste2 - 3 pinches
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oranges zest and juice of 1 orange, 1 orange cut into 6 slices2
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garlic cloves crushed2
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eschalot cut into quarters1
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fresh thyme2 sprigs
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black peppercorns½ tsp
Orange zabaglione and serving
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Vegetable stock paste¼ tsp
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ground white pepper plus extra to taste2 pinches
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ground cayenne pepper1 pinches
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egg yolks3
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salt to taste
Wartości odżywcze na 1 portion
Kalorie
1470.6 kcal /
6176.3 kJ
Białko
51.3 g
Tłuszcz
137.2 g
Węglowodany
11.1 g
Błonnik
4.5 g
Tłuszcz nasycony
42 g
Sód
70.8 mg