French cooking.
Grand-manier is a mix of cognac with orange flavour and sugar. Because it’s high alcohol content, it can also be used for flambe cooking. Bouquet garni is a sachet of mix spices that can be bought in (super)markets in France & Belgium. You can also make your own mix in a cloth sachet or a tea-strainer.
Steps:
1. Marinade (1 day) the duck with (balsamico) wine vinegar, orange juice, orange zest, sugar, stock powder, grand marnier, (red) wine, garlic, shallots, bay leaves, French/Provencal mixed spices / bouquet garni (e.g. tyme, basil, oregano, rosemary, parsley, tarragon.) You can add mixed vegetables (e.g. carrot, celery, bean, paprika) in the marinade too.
2. The next day wake up the duck (just kidding), separate the duck with the marinade. Stuff the vegetables and spices inside the duck. Fry the duck in a wok.
3. Oven 180C, 45min or using a meat-thermometer (80C inside thickest meat).
4. Orange sauce: sieve the marinade to make sauce, thicken with beurre manie (butter and flour.) In this photoes I didn’t use flour in the sauce, instead I added orange zest. Optional: add grand marnier and set the fire (flambe.)
Presentation: serve with mash potato, oranges, vegetables, garnish with orange zest.
Notice the brand “lucky duck” will bring luck to the chef!
b:frenchcookingprtout
Comments
Post a Comment