Serves 6-8 people as a starter dish

Duck breast:

4 Barbary duck breasts (approx. 200g each)
salt, pepper
2 tablespoons oil

Dressing:

500 ml orange juice (ready-made)
approx. 1 teaspoon grated orange zest
salt, pepper
100 ml vegetable oil
30 ml white balsamic vinegar
1 teaspoon strong mustard
20 ml Grand Marnier or Cointreau
1/2 teaspoon wheat starch

Salad:

4 oranges
freshly ground pepper
200 g seasonal lettuce
200 g mild Roquefort cheese

Directions:

Duck breast:

Rub the duck breasts with pepper, salt and oil and roast breast side down. Preheat the oven to 120 °C, transfer duck breasts to the oven and roast gently for 20-25 minutes so the duck breasts stay pink. Remove the duck breasts from the oven and leave to rest for approx. 10 minutes. Return to the oven for another 5 minutes at 200° C before cutting.

Dressing:

Boil down orange juice to 200 ml and slightly thicken sauce with wheat starch, remove from heat and season with salt, pepper, vinegar, oil, mustard and Grand Marnier. Stiffly beat with a hand beater and add grated orange zest to taste. 

Salad:

fillet oranges
prepare salad

Serving:

Arrange oranges on a plate, spread with crumbled Roquefort and spoon the dressing over the lettuce. Cut the duck breasts into slices and place on the plate.

Instead of duck you can also use short fried game.
Game, cheese and oranges go together extremely well.