Ingredients
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2 duck magrets
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Citrus Marinade
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4.5 teaspoons orange zest
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1 teaspoon Lemon Zest
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2 tablespoons Sugar
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1 tablespoon white pepper
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Gastrique Sauce
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2 tablespoons balsamic vinegar
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2 tablespoons Sugar
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1 cup orange juice
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2 cups brown duck stock
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Orange Confit
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4 orangessegmented
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1/2 cup simple syrup
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1/2 teaspoon white wine vinegar
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5 grams gellan
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Garnish
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8 ounces beet
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1 sprig sage
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6 asparagus
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micro-greens
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3 ounces baby carrots
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6 ounces yukon potatoes
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Sage Oil
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1 cup Olive Oil
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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.
