Canard farci aux agrumes - Citrus-stuffed duck
A revisit of duck à l'orange where a whole duck was deboned, stuffed with a 5-citrus filling, rolled and sewn on its full length, before being pan-seared on each side and oven-roasted for 30 minutes at 400F. The filling included orange, grapefruit and lime rinds, whole kumquats and Buddha's hand segments, as well as honeynut dices, all candied in Cointreau and orange juice, then mixed with pain d'épices (a type of French gingerbread) macerated in Cointreau, and seasoned with Timut pepper and piment d'Espelette. The stuffed duck slices were sided with honeynut purée, green cabbage and green onions braised in duck, and served with a gastrique sauce reduction (honey, orange and grapefruit juice, duck broth, butter).
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