Ingredients
- 2 duck magrets
Citrus Marinade
- 4.5 teaspoons orange zest
- 1 teaspoon Lemon Zest
- 2 tablespoons Sugar
- 1 tablespoon white pepper
Gastrique Sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Sugar
- 1 cup orange juice
- 2 cups brown duck stock
Orange Confit
- 4 orangessegmented
- 1/2 cup simple syrup
- 1/2 teaspoon white wine vinegar
- 5 grams gellan
Garnish
- 8 ounces beet
- 1 sprig sage
- 6 asparagus
- micro-greens
- 3 ounces baby carrots
- 6 ounces yukon potatoes
Sage Oil
- 1 cup Olive Oil
- 1 handful sage leaves
Directions
Citrus Marinade
- Combine all ingredients
Duck
- Remove the skin from the meat. Leave skin intact and reserve.
- Rub meat with citrus marinade and vacuum-pack.
- Cook at 135F for at least 30 minutes.
- Just before plating, take off bag, dry and flash-sear.
Gastrique Sauce
- Make a light caramel with sugar and balsamic vinegar.
- Add orange juice.
- Add brown duck stock. Reduce.
- Work on sauce consistency and finish sauce.
Orange Confit
- Bring simple syrup + white wine vinegar to a boil.
- Pour over orange segments.
- Let cool to room temp.
- Add gellan
Garnish
- Tourne beets and steam.
- Tourne potatoes and steam.
- Prep baby carrots and steam.
- Blanch asparagus.
Sage Oil
- Heat olive oil.
- Add sage and let infuse off the heat to room temp.
- Process with hand blender.
- Pass through chinois.
- Reserve in micro squeeze bottle.
Crispy Skin
- Dry skin, salt and flash-sear until dark brown and crispy.
Plating
- On a rectangular plate, fan the duck elegantly.
- Drizzle with gastrique.
- Place the crispy skin on top.
- Randomly place garnish and orange confit cubes.
- Spot with sage oil.
- Add a few micro-greens.
- Serve at once.
