Duck or goose with orange sauce

goose or

800 g duck fillet

5 tbsp. sherry

2 juice oranges

400 ml bouillon cubes chicken - broth

100 g bread crumbs

1 PCs oranges

30 g sugar

20 g butter

2 tsp. potato starch

2 tbsp. marmalade orange

pepper, white pepper

salt

greens

Skin fillets cut, salt, pepper, zapaniruyte in breadcrumbs. Place fillets in hot melted butter skin side down, and fry on both sides. Pour in the sherry, juice, half of the broth, roast in the oven for 45 minutes at 200 �C, then remove and put in a warm place.

With orange cut peel thin strips, divide it into slices, collecting the juice. Remove the fat from the juice of the roast and pour the remaining broth. The butter will melt, dissolve the sugar in it, pour in the juice from the roast. Add orange juice and finely chopped zest. Starch dissolve in 4-5 tablespoons cold water, pour, stir in the sauce and bring to a boil. Add orange marmalade, and season with salt and pepper.

When applying a fillet of duck or goose pour orange sauce. Serve with boiled vegetables and decorate with greens.