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THE CHEF’S RECIPE Duck with orange, how we like it

For 4 people
  • 2 duck breasts
  • 50 g foie gras
  • 2 confit duck legs
  • ½ smoked duck breast
  • 1 onion
  • 200 g orange juice
  • 400 ml brown stock
  • 40 cl de fond brun
  • 100 g carrots
  • 80 g turnips
  • 300 g Charlotte potatoes
  • 8 egg yolks
  • 40 g crushed almonds
  • 200 g breadcrumbs
  • Flour, coarse salt, bay leaves

Duck cromesquis:

Break up the confit duck legs into small pieces in a salad bowl (ensure that all the fat is removed). Put aside.
Thinly slice the onion, then fry on a low heat without browning.
Mix the onion with the duck legs. Add the foie gras and the smoked duck breast, cut into cubes. Leave to cool.
Make 4 to 8 balls with the mixture and place in the freezer.
Fill a bowl with egg yolks and a second bowl with the breadcrumbs. Place each ball once in the egg yolk bowl and once in the breadcrumb bowl. Repeat once more.
Heat a fryer to 170°C. Once hot, leave the balls to fry until golden brown, then place them on a piece of absorbent kitchen paper.

“Amandine” potatoes:

Cook the potatoes in water with the coarse salt and some bay leaves. Once cooked, leave them to cool.
Peel the potatoes and pass through a food mill. Make into balls then roll through flour, then in the egg yolks, and then the almonds. Repeat again.
Fry them like the cromesquis at 170°C, then place on a piece of absorbent kitchen paper.

Cooking the duck breasts:

Trim the duck breasts and score the fat with a criss-cross pattern.
Start cooking the breasts in a cold frying pan on the fat side first. Once browned, turn them over, then finish cooking in the oven at 180°C for 8 minutes or more, depending on how you like them cooked.

Sauce :

Boil down the orange juice to half the quantity and add the brown stock. Leave it to boil down until half the quantity remains. Season.

Sides:

Cook the turnips and carrots in salty water.

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Hôtel Les Vallées
31 Rue Paul Claudel - 88250 La Bresse
+33 (0)3 29 25 41 39
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