Duck breast with port wine sauce

4 pcs. duck (fillet)

125 g White Port

250 g chicken broth

250 g Brussels sprouts

2 pcs. oranges

3 Art. l. wheat flour
some flour to choose? we'll show

1 Art. l. butter

ground black pepper

salt

Duck fillet rub with salt and pepper and fry. Drain the released fat, pour the wine, broth and simmer in the oven for 15 minutes at 200 � C. Ready fillets removed and cut into slices.

For the sauce, obtained by quenching the liquid bring to a boil, add the dried and diluted broth part of the flour, salt and pepper.

Orange peel, cut into slices and fry in butter. Kochanchiki cabbage cut into four pieces, boil in salted water for 5 minutes, drain the broth.

Serve fillets with oranges, cabbage and cooked sauce.