Duck a L'Orange
Some might think of duck à l'orange as a tired cliché of the 1960s, but with a classically trained French chef in residence you’ll be surprised to find out how delightful this old recipe actually is. Sebastien has reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: eating a confit of duck still feels wonderfully extravagant.
IngredientsDuck, duck fat, salt, Orange Jus: veal bones, water, orange, fresh thyme rosemary, onion, carrots, garlic, sugar, salt, pepper
PreparationAllow to defrost. Reheat duck in oven on preheated 180c oven for 10 minutes. Heat Orange Jus in microwave