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Sliced \u200b\u200bduck breast and oranges.

Last night at dinner there were only two. This was the case for a little something fast, fast in the series: a short time, little effort, great result. We love the duck breast and when I find I always buy two or three kept in a freezer. This review

my super fast & easy of classic Canard a l'orange (but it's not an old canard! LOL) is one of the ways in which the cook more willingly. A note: The duck breast stew for me is one of the crimes food! To ensure the right flavor and especially the soft flesh must maintain a pink color inside. Who does not love meat 'blood' eat more.

Ingredients - for 2 people
1 / 2 duck breast

2 oranges 1 sprig of rosemary 3 tablespoons Cointreau


salt and pepper a pinch of Szechuan pepper

Place marinated duck breast, with the juice and grated rind of one orange , a pinch of salt and pepper for a couple of hours.
Grease a pan with a little olive oil and heat it on the fire. Put the sprig of rosemary and duck breast with skin down . Cook over medium heat for about 10 minutes or until you see that the skin is golden and the fat under the skin is dissolved. Turn and blanched for a couple of minutes away.
Meanwhile, peel an orange to live and cut it into slices about 1 / 2 inch thick.
Remove the duck breast and remove excess fat. Cut the meat into thick slices 3-4 cm transverse to the chest. Put the meat in the pan, pour the Cointreau and let it evaporate and turn the pieces of his chest so as to scald all sides. Just a couple of minutes. Remove the meat from the pan keeping warm. Add slices of orange juice and any remaining sauce in pan, add salt and pepper and then consume about half over high heat.
Serve by placing slices of orange on the side of the meat and pour over the sauce. Finish with some Szechuan peppercorns.