Duck with Carrot Confit and Red Orange Sauce
Main Courses | European cuisine
⏳ Time
1 hour 30 minutes + 2 days
🥕 Ingredients
14
🍽️ Servings
8
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Duck Breast - 4 pieces
- Turnips - 0 lbs
- Kale - 10 oz
- Oranges - 0 lbs
- Butter - 20 oz
- Duck Fat - 20 oz
- Thyme - 5 oz
- Garlic - 5 oz
- Olive Oil - to taste
- Onion - 5 oz
- Celery salt - 5 oz
- Dry White Wine - 5 fl oz
- Water - 0 qt
- Veal broth - 10 fl oz
Step by Step guide
Step 1
Place the duck breast in the refrigerator for about 2 days to achieve the desired texture when frying.
Step 2
Prepare a bed of carrots. Wash the carrots and cut them into medium cubes. Set aside a third of the carrots for the broth, keep another third for garnish, and mix the last part with thyme and drizzle with olive oil.
Step 3
Finely chop the garlic and add it to the carrots.
Step 4
Preheat the oven to 355°F and roast the carrots until cooked through.
Step 5
Prepare the vegetable broth. Cut the onion and celery into medium cubes. Mix with the carrots.
Step 6
Heat a pan and sauté the vegetables in olive oil until half-cooked. Pour in the wine and let it evaporate.
Step 7
Transfer the vegetables to a saucepan and add water. Bring to a boil and simmer for 20 minutes.
Step 8
Combine the roasted carrots with the vegetable broth and blend until smooth.
Step 9
Prepare the carrot confit and kale. Pour duck fat over the last third of the carrots and roast in the oven at 355°F for 25–30 minutes.
Step 10
Blanch the kale in boiling salted water for 1 minute. Then transfer to ice water. Next, deep-fry at 330°F.
Step 11
Next, prepare the sauce for the duck from red oranges. Squeeze the juice from the oranges, strain out the pulp, and reduce in a saucepan until syrupy.
Step 12
In a pot, combine 250 grams of duck broth with the reduced orange juice and simmer until it reaches a thick sauce consistency. At the end, add 125 grams of butter. Season with salt and pepper to taste.
Step 13
Cut the duck breasts into several pieces and fry in the remaining butter on both sides until golden brown. Season with salt to taste.
Step 14
Place a bed of carrots on a plate, followed by the duck breast, then the carrots and kale.
Step 15
Drizzle with the red orange sauce and serve.
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