Duck breast à l`orange with orange zabaglione

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