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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.


Cook the turnips and carrots in salty water.