As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Source: Crazy Hunger 2 servings Ingredients: – 1/4 cup sugar – 2 tablespoons sherry vinegar – Zest of 1 orange (2 teaspoons), plus 1 orange, segmented – 1 cup fresh orange juice – 3/4 cup chicken broth – 1 scallion, chopped (3 tablespoons) – 2 boneless duck breast halves (8-10 ounces each) – 1 teaspoon coarse salt – 1/4 teaspoon black pepper
Directions: 1. Place sugar in a medium skillet over medium-high heat. When sugar begins to melt, gently stir with a fork from the edges to the center of the pan. Continue stirring in this manner until sugar is deep amber in color. 2. Remove skillet from heat and carefully add vinegar, orange zest and juice, chicken broth, and scallion. Return to medium-high heat and bring to a boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes. 3. Score the fat of the duck breasts in a crosshatch pattern with a sharp knife, forming 1-inch diamonds. Season both sides of the breasts with salt and pepper. Place breasts, fat side down, in a medium skillet over medium-high heat. Cook undisturbed until skin is crispy and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, medium-rare (125 degrees) for about 8 minutes. Let meat rest for 10 minutes before slicing and serving. 4. Add orange segments to the sauce and pour over sliced duck before serving.
Note: This text appears to be a recipe for a duck dish with an orange sauce.
26.04.2023 @ 23:24
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Source: Crazy Hunger
2 servings
Ingredients:
– 1/4 cup sugar
– 2 tablespoons sherry vinegar
– Zest of 1 orange (2 teaspoons), plus 1 orange, segmented
– 1 cup fresh orange juice
– 3/4 cup chicken broth
– 1 scallion, chopped (3 tablespoons)
– 2 boneless duck breast halves (8-10 ounces each)
– 1 teaspoon coarse salt
– 1/4 teaspoon black pepper
Directions:
1. Place sugar in a medium skillet over medium-high heat. When sugar begins to melt, gently stir with a fork from the edges to the center of the pan. Continue stirring in this manner until sugar is deep amber in color.
2. Remove skillet from heat and carefully add vinegar, orange zest and juice, chicken broth, and scallion. Return to medium-high heat and bring to a boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
3. Score the fat of the duck breasts in a crosshatch pattern with a sharp knife, forming 1-inch diamonds. Season both sides of the breasts with salt and pepper. Place breasts, fat side down, in a medium skillet over medium-high heat. Cook undisturbed until skin is crispy and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, medium-rare (125 degrees) for about 8 minutes. Let meat rest for 10 minutes before slicing and serving.
4. Add orange segments to the sauce and pour over sliced duck before serving.
Note: This text appears to be a recipe for a duck dish with an orange sauce.