Put the sugar in a pan, careful not to burn. It must be done on very low heat. When the sugar is ready we add a good splash of vinegar and let it reduce.
Put a couple of drops in a pan and put the duck skin down. While the breast is cooking, prepare the potatoes, peel them and cut them into small cubes. Boil them in water with a pinch of salt. Let them cook for about 10 minutes.
Squeeze the juice of three oranges and separate the pulp with a sieve.
When the sugar is ready with the evaporated vinegar, add the juice of the oranges and make the sauce.
Fry the potatoes a little, add rosemary and thyme leaves.
Serve the duck breast with the potatoes and drizzle the sauce on top.
Ingredients
Directions
Put the sugar in a pan, careful not to burn. It must be done on very low heat. When the sugar is ready we add a good splash of vinegar and let it reduce.
Put a couple of drops in a pan and put the duck skin down. While the breast is cooking, prepare the potatoes, peel them and cut them into small cubes. Boil them in water with a pinch of salt. Let them cook for about 10 minutes.
Squeeze the juice of three oranges and separate the pulp with a sieve.
When the sugar is ready with the evaporated vinegar, add the juice of the oranges and make the sauce.
Fry the potatoes a little, add rosemary and thyme leaves.
Serve the duck breast with the potatoes and drizzle the sauce on top.
