Duck breast with orange sauce

Category: Meat dishes

Kitchen: french

Ingredients
duck breast (fillet), ideally Mulard breed	3-4 pcs.
spices: salt, black pepper s / m, nutmeg	taste
for the sauce:
orange (zest + juice)	1 PC.
Red wine	100 ml
sugar (if the wine is dry)	3/4 tsp
spices: salt, freshly ground black pepper	1 pinch
cold butter from 82%	40-50 g.

Cooking method

First, prepare the breast: wash it, dry it thoroughly with a paper towel and make diagonal notches on the skin with a very sharp knife to a depth of no more than the meat, that is, the meat remains intact!
Season with spices on both sides. Let's leave her to rest while we make the sauce.
Remove the zest from the orange, you can immediately cut it into a saucepan / ladle / stewpan with a vegetable peeler or a grater or a special knife for the zest - no matter what, throw it away anyway, the main thing is only the orange skin without white "cotton wool".
Pour the squeezed juice and wine there.
If we take dry wine, the sauce must be sweetened, if the wine is sweet, we omit sugar.
Heat and evaporate by half over a slightly above medium heat (non-boiling, calm). At the end of the zest, we take it out with noise or filter it.
Now that the sauce is almost ready, you can forget about it for the time being and grab the breast. You can fry the breast in parallel with the evaporation of the sauce. I could not place both the sauce and the breasts on the stove (due to the rectangular grill pan and the multi, which took 1/3 of the hob), so I spent 20 minutes at the stove!
In general, put the breasts, skin side down, in a very well preheated (slightly above medium heat) and unlubricated frying pan. Fry on this side for 10-11 minutes to get a pink cut, and 8-9 minutes for a red cut. I chose a girly pink color for myself.
In the first minutes, a lot of fat will be melted (by the way, you can then collect it and use it for frying or confit), and the breasts will shrink and their final thickness will become obvious. I got quite plump ~ 4 cm, so I fried them for 11 minutes from the side of the skin.
Then we turn them over and fry for another 2-3 minutes (I have 3). I looked at them and could not believe my eyes: the meat side looked so raw before turning, but I clenched all my nerves into a fist and worked everything on a timer.
We immediately remove the breasts from the pan and wrap them in foil, let them rest for 5 minutes, the meat juices will settle down and will not flow when cut.
We'll go back to the sauce. Into the hot sauce (heat it up if it has cooled down and remove it from the heat) in parts (~ 10 g each) add oil, helping it to disperse with a whisk, when the last piece is introduced, you can already see how the sauce thickens, this oil emulsifies. Season the sauce to taste with salt / pepper. Or you don't need to season it.
We take out the breasts from the foil, cut into pieces, the knife - at an angle of ~ 45 degrees.
Add the desired side dish and pour over the sauce, if the sauce was not seasoned, then you can add salt and pepper on top of the sauce.
Voila!
Pinky !!! It turned out that I was in vain before I was so afraid to cook these magre, everything is elementary, not scary and very fast, well, and most importantly, delicious - eat your mind!