Wild duck with orange sabayon

• 3 duck breast fillets
• 4 egg yolks
• 50 grams of sugar
• 125 ml orange juice
• 60 ml Grand-Marnier
• Cognac

Cedar plank
Skillet

Cut the fat cap of the duck crosswise and salt it.

Cook the duck breast on a cedar plank to 37 degrees Celsius core temperature.

Now briefly fry the duck directly on the plancha on the fat side until the fat becomes nicely crispy and slightly colored. Then fry on the other side. You are aiming for a rise to 43-44 degrees Celsius. Flambé briefly with Cognac.

Now let the duck breast rest under aluminum foil until you reach a 52 degrees Celsius core temperature.

While resting, begin the orange sabayon: Mix the ingredients for the sabayon in a sauce pan and now whisk in 8 form on a less hot part of the plancha until you have the desired thickness.

For example, serve this with grilled green asparagus and baked potatoes from the plancha.