Roasted duck with Xanté sauce
Ready in: 1 hour (if served with oven-baked root vegetables)
- 2 duck breast fillets
- black pepper
- You will need a skillet with some dripping from cooking the duck.
- 1 dl or 0.4 cups Xanté liqueur
- 8 tablespoons brown sugar
- 1 dl or 0.4 cups dark balsamic vinaigrette
- black pepper
Serve with oven-baked root vegetables and lamb’s lettuce
Prepare the oven-baked root vegetables first and then the duck and sauce.
Preheat the oven to 125 degrees Celsius or 257 degrees Fahrenheit. Score the duck’s skin on the breast side at 3 mm or 0.1 inch intervals in a criss-cross pattern but do not cut into the flesh. Season the duck with salt and pepper. Put the duck breasts on a dry skillet skin side down. Heat the skillet and cook the duck for 3–4 minutes until the skin is brown. From time to time, pour off the excess fat. Flip and cook for a couple of minutes. Put the dripping in the skillet to one side for the sauce. Stick a meat thermometer in the thickest part of the duck, wrap the duck in aluminium foil and roast in the oven until the internal temperature reaches 50–55 degrees Celsius or 122–131 degrees Fahrenheit. This should take approximately 10–15 minutes. Let the meat sit in the foil for about 10 minutes. Slice the meat diagonally and season with salt and pepper. Serve with the sauce. Great garnishes include oven-baked root vegetables and salad.
Prepare the sauce while the duck is in the oven.
Place the liqueur and sugar in a skillet, bring to the boil and cook while stirring constantly until the sauce has thickened to a syrup-like consistency, a process that takes about 3–4 minutes. Add balsamic vinaigrette and allow to simmer for a few minutes. Serve together with the duck.
The longer you cook the sauce, the thicker it becomes. Once it cools, it will solidify. Serve the sauce while hot and runny.