Duck Breast with Orange Sauce, Red Cabbage and Croquettes

First prepare the duck. To do this, preheat the oven to 180 °C.

Heat a little oil in a pan. Score the duck breast on the skin side in a diamond shape and season with salt.

Sear the duck breast on the fat side first, reduce heat, then sear the other side. Continue cooking the duck breast in the oven for 8-12 minutes.

For the orange sauce, squeeze 2 oranges, slice 1 orange. Cut the onion into small cubes and fry briefly in a little oil. Deglaze with orange juice and reduce by half.

Pour veal stock to the reduced orange juice and let it boil down again a bit. Stir cold butter into the sauce, add orange fillets, season with salt, pepper and orange liqueur.

Arrange the duck breast with orange sauce, red cabbage and croquettes and serve.

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