Winter darkness is reduced somewhat when sun is finally showing its smiley face and creating this orange coloured sky. To increase that orange feeling please try this dish if you find duck breast in your local supermarket or selected butcher.
Start by heating the olive oil in a cast iron pot and add the breasts with fresh sage, salt and pepper. Fry for about 15 minutes until the meat gets a golden brown colour. Then pour in 150 ml chicken broth and 175 ml of white wine into the pan and let simmer for about 1 hour. Meanwhile cut off the peel from two blood oranges (without getting the white middle layer), cut into thin strips and boil in water for 5 minutes.
When meat is cooked, take it up and put in aluminium foil. Squeeze out the juice from two oranges into the remaining liquid, add the peel, some Marsala wine and let the sauce be reduced without bringing it to boil. When you get the sauce to the right texture, you can open the packages of meat and cut the breasts into appetizing bits. Apply the dish on a plate, add a few orange wedges and peel for extra decoration.