Orange duck with crunchy beets
Recipe second for 4 people based on Duck - cooking method pan.
Preparation:
Preparation: Brush the duck breast with the mustard, brown it and finally deglaze with the orange juice. On the side, blanch the beets and then sauté them in a pan with a drizzle of olive oil. Season with salt. Scallop the duck breast, coat with its sauce, accompany with the chard and garnish with some peeled orange wedges.
Ingredients:
Ingredients: 1 Duck Breast 300 G - Mustard - 2 Oranges - 300 G Swiss Chard - Extra-virgin Olive Oil - Salt
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