Modern Canard a l’Orange (duck)

Method

1. Combine all ingredients

1. Remove the skin from the meat. Leave skin intact and reserve.
2. Rub meat with citrus marinade and vacuum-pack.
3. Cook at 135F for at least 30 minutes.
4. Just before plating, take off bag, dry and flash-sear.

1. Make a light caramel with sugar and balsamic vinegar.
2. Add orange juice.
3. Add brown duck stock. Reduce.
4. Work on sauce consistency and finish sauce.

1. Bring simple syrup + white wine vinegar to a boil.
2. Pour over orange segments.
3. Let cool to room temp.
4. Add gellan

1. Tourne beets and steam.
2. Tourne potatoes and steam.
3. Prep baby carrots and steam.
4. Blanch asparagus.

1. Heat olive oil.
2. Add sage and let infuse off the heat to room temp.
3. Process with hand blender.
4. Pass through chinois.
5. Reserve in micro squeeze bottle.

1. Dry skin, salt and flash-sear until dark brown and crispy.

1. On a rectangular plate, fan the duck elegantly.
2. Drizzle with gastrique.
3. Place the crispy skin on top.
4. Randomly place garnish and orange confit cubes.
5. Spot with sage oil.
6. Add a few micro-greens.
7. Serve at once.