Duck with carrot confit and blood orange sauce

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

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.

Chop the garlic finely and add it to the carrots.

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

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

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

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

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

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.

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

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.

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.

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

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

Drizzle with red orange sauce on top and serve.