Ingredients and recipe
– 1/2 duck breast
– 50 g powdered sugar
– 50 g white balsamic vinegar
– 100 g orange juice with zest
– 150 g brown stock
– 10 g butter
– 5 baby carrots
– 15 g sugar
– 25 g orange juice
– 10 g butter
– 1 carrot
– 10 g butter
– 50 g milk
– 50 g water
– 5 g ginger
– 25 g buckwheat
– 1 pinch of salt
– A few turns of freshly ground pepper
– The Duck Breast
Preheat your oven to 180°C (356°F). Score the fat on the duck breast and season both sides. In a hot pan, sear the duck breast first on the skin side, then on the flesh side. Place the duck breast on a rack in a roasting dish in the middle of the preheated oven. Cook until the internal temperature reaches 55°C (131°F). Once at temperature, remove it from the oven and let it rest until it reaches about 57-58°C (135-136°F) for a medium-rare finish.
– The Sauce
Make a light caramel with the sugar, deglaze with the vinegar, and reduce. Add the orange juice and reduce until syrupy. Add the brown stock and reduce by half. Stir in the butter, bind if necessary, and add the zest. Adjust the seasoning.
– The Baby Carrots
Wash and peel the carrots. Sweat the baby carrots in butter, add the sugar, and deglaze with water and orange juice. Cook until it reaches a syrupy consistency. Add more liquid if necessary during reduction. Adjust the seasoning.
– The Carrot Mousseline
Peel the carrots and cut them into slices. Sweat the carrots and ginger in butter, then deglaze with milk and water. Cook for about 10 minutes. Once the carrots are tender, blend everything together, adding liquid if necessary. Adjust the seasoning.
