Andbryst with orange

Ingredients for Andbryst with orange

Instructions for Andbryst with orange

To prepare the Andbryst with orange recipe, please follow these instructions:

Skin side of andebryst fillets by scratches. The meat is fried on a frying pan, skin side down first with ca. 10 min., then approx. 8 min. with the flesh side down. The meat rests, while the sauce is prepared.

Sauce: finely chopped orange peel of one Orange cooked approximately 5 minutes in water and afdryppes.

2-3 tablespoons of stegesky from pan in a pan. Orange juice of 2 oranges, wine and duck broth is added and the sauce is cooked a bit into.

Corn starch is mixed in a little cold water and sauce smoothed over. The sauce tasted with salt and pepper.

The 2 last oranges filleted and fried lightly in a pan in a little butter.

The second is served cut into thin slanting slices, garnished with orange slices and drizzled with the strimlede boiled orange peel.