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

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.