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MODERN CANARD A L’ORANGE (DUCK)

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MODERN CANARD A L’ORANGE (DUCK)

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Ingredients

Adjust Servings:
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 oranges segmented
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
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

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 oranges
    segmented
  • 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

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Citrus Marinade

  1. Combine all ingredients

Duck

  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.

Gastrique Sauce

  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.

Orange Confit

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

Garnish

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

Sage Oil

  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.

Crispy Skin

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

Plating

  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.

Gui Alinat

Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™.

Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America.

Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene.

Chef Gui has appeared on HSN and the Food Network, and at conferences across the country.

His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere.

Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.

He lives in Dunedin, Florida with his wife Carissa and their five children.

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Segmenting Citrus
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Segmenting Citrus
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SEGMENTING CITRUS

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