Duck breast in orange sauce
Most people associate duck breast in orange sauce with French cuisine. But Italians know better. They claim the popular dish originated in Florence.
According to the Italians, duck or duck breast in orange sauce was invented in the Medici court in Florence and exported to France with the marriage of the then 14-year-old Caterina de’ Medici in 1529. As part of her dowry she brought 40 chefs along with their best recipes from Tuscany to Paris. Including the idea of using citrus fruit to preserve meat as in the beef orange stew.
Regardless of provenienza the dish is more or less the same. And it tastes magnificent on a cold day.
2 duck breasts of 300 g each
1 tsp cinnamon
2 oranges – juice and zest
1 tsp flour (cornflour or cornstarch can be used instead)
50 ml marsala
1 tbsp cold butter
Salt, pepper, fresh thyme