Monday, 5 April 2010


It's actually duck breast with orange and honey sauce, but I've named it like this because it is a recipe Andrea improvised recently. She said: “today I feel like cooking, what's in the fridge?” There was Magret (duck breast), that we both like a lot, and she decided to cook it. Usually we share one, but more hungry diners can use a duck breast per person. There were oranges, the two have been through a bad cold and a lot of orange juice provides vitamin C and it is great. She also found that I had bought honey in Morella, from the time when I participated in a photographic journey together with Sandra Balcells and Tino Soriano. Andrea also used cinnamon sticks that I usually don’t have, but happened to be a gift from Hélène who had just returned from "paradise" (Mayotte). But let’s go with the recipe:


A large duck breast

4 oranges



2 Cinnamon sticks
4 small round
4 slices of cheese


Add salt and pepper to the duck breast and grilled it letting the inside juicy. Before, in the skin side, make some longitudinal cuts.
Peel two oranges, cut the peel into small pieces and keep it together with the oranges’ slices. Add the juice of the other two oranges. Heat in a pan with two tablespoons of honey, a teaspoon of pepper and two sticks of cinnamon. When the sauce is boiling, add the duck breast and simmer until the sauce is reduced, half an hour more or less. At the same time, cut the potatoes in half, rub them with butter and place slices of cheese on top. Place in the oven at 210 degrees until the potatoes are cooked and cheese melts. It was spectacular. I think I will forgive Andrea about her room.

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