Wild Duck in Honey Crust, Homemade

For drizzling: 20 g melted butter 1 tsp sugar

4 tsp honey

For the sauce: 2 tbsp honey

1 tsp sugar

50 g butter

2 tbsp wine vinegar

juice of 2 oranges

375 ml boiled duck broth 4 tsp cornstarch

40 ml whipped cream

orange wedges

Put wild ducks into boiling water enriched with soup vegetables, salt and peppercorns. Cook over medium heat for about 50 minutes, cover with broth and cool.

Cut in half lengthwise, season with salt, pepper and marjoram and place on a tray lined with parchment paper. Brown in heated oven at 220 degrees a. for 10 to 15 min. Turn down to 180 degrees. Pour a little melted butter over each duck half and sprinkle 1/2 tsp sugar. After another 5 min, use a brush to spread the honey. Turn back up to 200 degrees and brown for another 5 min.

For the sauce, lightly caramelize the sugar and honey in the butter. Add wine vinegar and orange juice, bring to a boil. Melt the cornstarch in the whipped cream, thicken the sauce with it, season to taste and add the orange wedges at the end.

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