Duck à l'Orange

Preparation

Duck Breasts

1. Debone the duck.
2. Tie the carcass with string to ensure even cooking.
3. Remove any excess feathers using a blow torch.
4. Roast the duck in the oven at 200°C for 8 minutes.
5. When cooked, remove the duck breasts.
6. Sear the duck breasts on a Yakitori grill.
7. Glaze the duck breasts with an orange reduction made from fresh orange juice.

Duck Thighs Parfait

1. Debone the duck thighs and place them in a vacuum bag with oil and a pinch of salt.
2. Cook sous vide at 55°C for 5 hours.
3. Once cooked, remove any inedible parts.
4. Blend the meat with cream until smooth.
5. Pipe into triangle molds and store in the blast chiller.

Orange Juice Gelatin

1. Blend peeled oranges (remove fibers first) in a Thermomix for a few seconds.
2. Strain through cloth to extract the juice.
3. Use part of the juice to make a reduction.
4. Use the rest to make a gelatin and add grapefruit gems to it.

Plating

1. Place the duck thighs parfait on the plate and top with the orange gelatin. Add the grapefruit gems.
2. Add the duck breast to the plate.
3. Finish with a duck demi-glace made from the duck carcass.

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