Blood Orange Duck Breast
Ready in about 35 minutes. Servings 4. Per serving: 472 Calories; 14.2g Fat; 42.8g Carbs; 42.4g Protein; 9.7g Sugars. Note: if the oranges are not blood oranges, add a little lemon; you could also swap the dill for mint, lots of mint.
🍳 Cook: 15 min
Nutrition
472
Calories
42.4g
Protein
42.8g
Carbs
14.2g
Fat
Ingredients
| 1 1/2 pounds | 680 g | duck breast |
| 1/2 cup | 120 ml | dry white wine |
| 2 tablespoons | 30 ml | apricot jam |
| 2 | blood oranges, juiced | |
| 1 tablespoon | 15 ml | olive oil |
| 1 teaspoon | 5 ml | dried dill weed |
| 1 cup | 240 ml | chicken bone broth |
| — | sea salt and ground black pepper, to taste | |
| 1/2 teaspoon | 2.5 ml | cayenne pepper |
| 2 tablespoons | 30 ml | potato starch |
Instructions
- Press the "Sauté" button and heat the oil until sizzling. Then, cook the duck breasts for 4 minutes per side.
- Add the oranges, salt, black pepper, cayenne pepper, dill, and broth.
- Secure the lid. Choose the "Poultry" mode and cook for 15 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Remove the duck from the cooking liquid using a slotted spoon. Add the remaining ingredients to the cooking liquid and press the "Sauté" button again.
- Let it simmer for 5 to 7 minutes or until slightly thickened. Spoon the sauce onto the duck and serve immediately. Bon appétit!