• FR
  • EN
  • DE
  • IT
Aurehum
  • Our history
  • An innovative concept
  • Aurehum Products
  • News
  • Menu

Recipe of duck breast with citrus fruits a la plancha

A tasty recipe for lovers of duck breast a la plancha, to be made on our tables with integrated cooking appliances, Agathe.

Enjoy your loved ones by offering them a delicious meal, prepared by our chef Jean Marc Tachet, Meilleur Ouvrier de France.

Discover the Agathe table
recette-magret-de-canard-à-la-plancha

Recipe for 4 people

To do this, bring along :

  • 4 fillets of duck breast
  • 4 apricots
  • 1 bunch of cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 organic oranges
  • salt, pepper

You will need the following devices:

built-in cooking appliance built-in cooking appliance table accessories integrable Adaptable table accessories
  • First of all:
    Wash the oranges thoroughly. Scrape the skin of both oranges with a peel grater to remove the orange peel.

    Place the zest of one of the two oranges in a dish and the other in a bowl (this will be used when cooking the duck breasts).

    Then squeeze the oranges to recover their juice.

    Mix the juice and orange zest from the dish and add the duck breasts. Chill, either in the refrigerator or in your ice bucket for half an hour.

  • Second:
    Rinse and peel the apricots. Cut them in half and remove the pit.

    Rinse the cherry tomatoes and detach them from each other.

  • Third:
    Set up your Agathe table, with a Teppanyaki griddle, an induction hob and a cutting board...
  • Fourth:
    Preheat your plancha to meat mode.

    In a frying pan, pour a tablespoon of balsamic vinegar and add the apricot pieces. Cook over low heat for about ten minutes.

    Add the cherry tomatoes to another pan, covered with a tablespoon of balsamic vinegar. Cook them over a low heat, at the same time as the apricots.

    Add the duck breasts to the plancha, cook them for 5 to 7 minutes on each side (depending on the desired cooking time). Once on the last side, sprinkle the duck breasts with the remaining orange zest.

Serve your duck breasts with two slices of apricots and a few cherry tomatoes.

Share this article
  • Share on Facebook
  • Share on Twitter
  • Share on Linkedin

Pages

  • Aluminium & Stainless Steel, raw material for Aurehum's outdoor furniture
  • Aurehum an innovative and high-end concept for outdoor tables
  • Aurehum, brand of luxury outdoor furniture
  • Bain de soleil Perle
  • Blog
  • Consult our Aurehum catalogues
  • Contact the Aurehum team
  • Outdoor kitchen made in France & custom made Agathe Stand Alone
  • Discover here all Aurehum products
  • Dekton
  • Ask for a quote
  • FAQ
  • The history of Aurehum luxury outdoor furniture brand
  • Legal Notice
  • Thank you for your contact
  • Join us?
  • Protection of personal data
  • Agathe design & custom made outdoor table
  • Opale high end outdoor table
  • Download our catalogues

Categories

  • Events
  • Interview
  • Our advice
  • Recipes

Archive

  • septembre 2022
  • juin 2022
  • mars 2022
  • juillet 2021
  • mai 2021
  • April 2020
  • March 2020
  • December 2019
  • November 2019
Aurehum mackerel outdoor furniture
Contact Aurehum

ZA Giroud
38110 Saint-Victor-de-Cessieu
France
info@aurehum.com

Find us at

 

AUREHUM

Our history
An innovative concept
Aurehum Products
How to find us
Blog

DOWNLOADS

Catalogues
Press kit 2020

Our newsletter
Receive all our news.

PARTNER UP
IMPRESSUM

Aurehum mackerel outdoor furniture
Contact Aurehum

ZA Giroud
38110 Saint-Victor-de-Cessieu
France
info@aurehum.com

Find us at

 

AUREHUM

Our history
An innovative concept
Aurehum Products
How to find us
Blog

DOWNLOADS

Catalogues
Press kit 2020

Receive all our news

PARTNER UP
IMPRESSUM

How to properly equip your terrace with high end outdoor furniture... to decorate your terrace with high quality furniture custom-made design outdoor tableAurehum Interview with Maud Perrard on the design of the outdoor table
Scroll up