Duck Breast with Orange and Thyme Vinaigrette on Vogerl Salad

For the Duck Breast with Orange-Thyme Vinaigrette on Vogerl Salad Peel the oranges, divide into fillets and carefully remove the white membranes. Set fillets aside wrapped in foil, reserving zest of half an orange. Peel skin from breasts and set aside. Salt and pepper breasts and sear all over in hot corn oil. Place on a rack in a roasting pan and roast in a preheated oven at 110°C for about 25 minutes so that the inside is still tender pink.

Remove, wrap in aluminum foil and let rest until warm. Cut skin into small cubes and fry in pan over medium heat to crispy grammels. Strain fat, drain grams on paper towels, then salt. In a small saucepan, heat powdered sugar and caramelize. Deglaze with wine vinegar, pour in port and add cinnamon, thyme sprigs (without leaves) and reserved orange zest. Bring to a boil and reduce by half.

Strain and let cool until the broth is lukewarm. Whisk olive oil into the broth. Add orange fillets and thyme leaves. Divide washed, spun-dry Vogerlalat among plates, slice lukewarm duck breast and arrange on top. Pour orange vinaigrette over it and sprinkle crispy duckgrams on top.

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