Roast Duck with Fruit Sauce
Roast duck with fruit sauce is a classic festive dish that holds a special place in Hungarian cuisine. The succulent meat of the duck and the freshness of the fruit sauce create a perfect balance, making this dish ideal for any occasion. As the duck roasts in the pan, the skin becomes crispy, while the rich, spicy aroma of the fruit sauce fills the kitchen. The flavors of orange, red wine, and black currant jam create a harmonious blend that enhances the distinctive taste of the duck. The secret to perfect roast duck is slow roasting and resting, which ensures the meat's tender texture. This dish is a perfect choice for Christmas dinners, family celebrations, or any special occasion.
Ingredients for this recipe
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Preparation Steps
1
Wash and pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern. Season both sides with salt and pepper.
2
Place the duck breasts skin-side down in a cold skillet over medium heat. Cook until the fat renders and the skin is golden brown and crispy (about 6-8 minutes). Flip and cook for another 4-5 minutes.
3
While the duck is cooking, prepare the fruit sauce: Squeeze the juice from the oranges. In a small saucepan, combine the orange juice with honey, red wine, black currant jam, and cinnamon.
4
Bring the sauce to a simmer, then reduce the heat to low and cook until slightly thickened (about 10-15 minutes). Season with salt and pepper to taste.
5
Let the cooked duck breasts rest for 5 minutes before slicing thinly.
6
To serve, drizzle the fruit sauce over the sliced duck breasts and serve with a side dish such as mashed potatoes or steamed vegetables.
