Modern Canard a l’Orange (French roast duck with orange sauce)
Ingredients
- 2 duck magrets
Citrus Marinade:
- 4.5 teaspoons orange zest
- 1 teaspoon lemon zest
- 2 tablespoons sugar
- 1 tablespoon white pepper
Gstrique Sauce:
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 cup orange juice
- 2 cups brown duck stock
Orange Confit:
- 4 oranges
- 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
Instructions
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 135°F/ 57°C 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.
Notes
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