Badiane's recipe

MAGRET DE CANARD JUS PARFUME A L ORANGE PANAIS GLACE
DUCK BREASTS IN ORANGE JUS WITH GLAZED PARSNIPS

INGREDIENTS (SERVES 4):

  • 2   Duck breasts
  • 1  Orange (juice of)
  • 1  Lemon
  • 20 ml   Veal stock
  • 5 ml  Vinegar
  • 2 tsp  Caster sugar
  • 800g  Parsnips
  • Butter 
  • Salt
  • Pepper

INSTRUCTIONS:

GLAZED PARSNIPS

Trim off the ends of the parsnips and cut into 3-4 cm. round slices then peel.

Place into water with a bit of lemon to prevent blackening. Place the parsnips flat in the bottom of a sautéing pan. 

Half fill the pan with water and sprinkle with butter. Add salt and pepper, and cover with greaseproof paper then simmer.

When all the water has evaporated, check to ensure that the parsnips are cooked. Then add a little veal stock to glaze.

ORANGE JUS

Make a caramel using the sugar and a little water. Immediately dilute with the vinegar and orange juice. Leave to reduce, and then add the veal stock. Simmer until cooked, and then strain.

PRESENTATION

Cook the duck breast in a frying pan. Start with the fatty side face down.

Once the duck breast is cooked, slice into small strips, and then serve on a plate with the parsnips and a little sauce.

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