duck a l’orange
ingredients
- 2-3 oranges worth of zest (peeled and roughly sliced)
- some orange juice
- chicken/duck stock
- (optional) gelatin
- onion, celery, onion, chopped finely and fried in a mirepoix
- (optional) tomato paste
- sugar (or ideally very lightly burnt caramel for a hint of bitterness)
- wine vinegar
- (optional) orange bitters
- butter
- precooked duck breast
- orange supremes
- grand marnier / cointreau / white wine
directions
- boil zest in some water, then add juice and stock and reduce
- add the mirepoix and optional tomato paste (cook the raw tomato paste on the side of the pan)
- thicken slightly with gelatin if needed, and reduce
- mix in the sugar/caramel and vinegar
- optionally flavor with bitters
- lightly fry the duck breast, then mix the oil in, and finish with butter
- serve over duck