This is the original duck a’lorange! This classic French dish combines duck with a tangy and rich orange – or a brigarde sauce. Serve with kale and Cavolo Nero.
4 large salt aged duck breasts, remove the fillet
25ml olive oil
For the sauce:
600ml Veal jus
400ml blood orange beer
2 oranges, rind removed and julienned and juiced
1 lemon, rind removed and julienned
25ml sherry vinegar
For the vegetables:
100g Cavolo Nero
Salt and pepper
1. Preheat the oven to 220c.
2. Add a little oil to the pan on a medium heat and add the duck breasts skin side down.
Season. When the skin is brown and crispy, flip over and put in the oven for 6-8
minutes. Allow to rest.
3. To make the sauce: add the sugar to a non stick pan and heat until it turns a deep
caramel colour. Add the orange juice and stock, beer and zest then bring to a boil
and reduce to a third. Stir in the sherry vinegar, add the butter and season.
4. For the vegetables: melt the butter in a large pan, add the water and bring to the boil.
Add the vegetables and cook for 2 minutes.
5. To serve: slice the duck and serve on top of the vegetables. Pour sauce over the top.
Duck Brigarde | Saturday Morning with James Martin
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