Duck breast à l' orange

1. Lightly score the duck breast skin crosswise with a sharp knife.

2. Finely blend the orange jam with olive oil and season with some salt and pepper.

3. Place the duck breast inside the pot with the skin side facing down. Place the pot on the Navigenio, heat on level 6 up to the roasting window, switch to level 2 and roast until the turning point is reached. Remove the duck breast from the pot and drain off the excess fat.

4. Season the duck breast with salt and pepper, put back in the pot with the skin side facing up. Brush the skin with some of the ‘jam and olive oil’ mixture.

5. Put the pot in the inverted lid, place the Navigenio overhead, switch to high level, gratinate for approx. 2 minutes until the skin is crispy.

6. Mix the cooking juices with the rest of the jam and season to taste. Depending on the thickness of the duck breast and the desired degree of doneness, let rest for a few minutes in the hot sauce uncovered.