Duck with carrot confit and blood orange sauce

8 servings

90 minutes

Valery Chigarnov, chef of the restaurant "L.E.S.", shared the recipe with us.

Energy value per serving

• Calories: 419
• Proteins: 24.6g
• Fats: 22.3g
• Carbohydrates: 32.6g

Ingredients

• duck breast: 4 pc
• Carrot: 1 kg
• Kale: 300 g
• Oranges: 1 kg
• Butter: 500 g
• Duck fat: 500 g
• Thyme: 100 g
• Garlic: 100 g
• Olive oil: to taste
• Onion: 150 g
• Celery: 150 g
• Dry white wine: 100 ml
• Water: 1.5 l
• Duck broth: 250 ml

Cooking steps

1. Duck breast should be placed in the refrigerator for about 2 days to achieve the desired texture when frying.

2. Prepare a pillow from carrots. Wash the carrots and cut them into medium cubes. Set aside a third of the carrots for the broth, keep another third for garnish, and mix the last part with thyme and drizzle with olive oil.

   Required ingredients:

   • Carrot: 1 kg
   • Thyme: 100 g
   • Olive oil:  to taste

3. Chop the garlic finely and add it to the carrots.

   Required ingredients:

   • Garlic: 100 g

4. Preheat the oven to 180 degrees and send the carrots to bake until done.

5. Prepare vegetable broth. Chop onion and celery into medium cubes. Mix with carrots.

   Required ingredients:

   • Onion: 150 g
   • Celery: 150 g
   • Carrot: 1 kg

6. Heat the pan and sauté the vegetables in olive oil until half-cooked. Pour in the wine and let it evaporate.

   Required ingredients:

   • Olive oil:  to taste
   • Dry white wine: 100 ml

7. Place the vegetables in a saucepan and cover with water. Bring to a boil and cook for 20 minutes.

   Required ingredients:

   • Water: 1.5 l

8. Combine the roasted carrots with vegetable broth and blend until smooth.

   Required ingredients:

   • Carrot: 1 kg
   • Water: 1.5 l

9. Prepare carrot confit and kale. Pour duck fat over the third and last part of the carrots and bake in the oven at 180 degrees for 25-30 minutes.

   Required ingredients:

   • Carrot: 1 kg
   • Duck fat: 500 g

10. Blanch the kale in boiling salted water for 1 minute. Then transfer to ice. Next, deep fry at 165 degrees.

    Required ingredients:

    • Kale: 300 g

11. Next, prepare the sauce for the duck from red oranges. Squeeze the juice from the oranges, strain it from the pulp, and reduce it in a saucepan to a syrup consistency.

    Required ingredients:

    • Oranges: 1 kg

12. In a pot, mix 250 grams of duck broth with reduced orange juice and reduce to a thick sauce. At the end, add 125 grams of butter. Add salt and pepper to taste.

    Required ingredients:

    • Duck broth: 250 ml
    • Butter: 500 g
    • Olive oil:  to taste

13. Cut the duck breasts into several pieces and fry in the remaining butter on both sides until golden brown. Season to taste.

    Required ingredients:

    • duck breast: 4 pieces
    • Butter: 500 g
    • Olive oil:  to taste

14. Place a pillow of carrots on the plate, then the duck breast, followed by carrots and kale.

15. Drizzle with red orange sauce on top and serve.