Duck or goose with orange sauce

Required Products:

goose or

800 g Duck - fillet

5 Art. l. sherry

2 orange juice

400 ml chicken bouillon cubes - on stock

100 g breadcrumbs

1 pcs. oranges

30 g sugar

20 g butter

2 h. l. potato starch

2 Art. l. orange marmalade

White pepper powder

salt

greens

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

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

When submitting fillet duck or goose pour orange sauce. Serve with boiled vegetables and complete greenery.