Recipe for Roasted Duck Breast with Nougat Sauce

Score the skin of the duck breasts. Rub the duck breasts – flesh side – with a bit of nougat crumbs. Wrap in plastic wrap and place in the refrigerator for two hours.

Heat a skillet over medium/low heat and place the duck breasts skin side down. Finish cooking on the flesh side. Season with salt and pepper during cooking.

Meanwhile, prepare the nougat sauce. Peel and slice the onion. Sauté it over medium heat in olive oil. Squeeze the oranges and pour the juice over the onion. Add the nougat powder and let it reduce. Pour in the veal stock. Bring to a boil, then blend and adjust the seasoning.

To finish, sprinkle the duck breast with a bit of crushed nougat. Slice into pieces. Serve with the sauce and celery puree.