Ingredients

200 g duck leg slivers or 1 duck leg
1-2 shallots
1 large orange
2-4 tbsp veal stock
3-6 tbsp crème fraîche
1-2 pinch grated nutmeg
Salt and pepper

Directions

Chop the shallots, then dry-fry in a non-stick pan until translucent.
Cut the orange in half. Squeeze the first half and reserve the juice.
Peel the other half, remove the outer parts and the segments.
Add the duck slivers or the whole duck leg to the pan with the shallots.
Once golden-brown, add the orange juice and veal stock and slightly reduce the heat.
Near the end of cooking, add the crème fraîche.
Season with salt, pepper, and grated nutmeg.
Garnish with orange segments.

Bon appétit!