Duck with orange and potato pancakes
Using a vegetable peeler remove the outer shell of 2 oranges (zest) and cut into fine strips. Put the zest in cold water, let it come to a boil, drain and rinse under cold water and repeat this process to remove the bitterness of the zest as much as possible.
Press the juice of 1 orange. Peel the other oranges with a knife (meaning peel 'à vif’), cut out the wedges to garnish and collect the juice.
Season the duck both on the inside and outside. Fry to brown nicely on both sides, and bake off in a moderately hot oven. Remove the fillets and keep warm. Leave the joints to further cook.
Prepare an 'aigre-doux': warm the sugar in a little water and leave to caramelise until golden brown, take off the heat and deglaze with vinegar. Add the orange juice and cook to reduce to ⅓ of the amount. Add the brown stock, let it simmer and thicken with some potato starch (stirred loose in a bit of cold water).
Let the sauce come to a boil and remove the froth. Taste and season if necessary. Pass the sauce through a fine sieve.
Clean the potatoes and cut them into thin 'wafers' with a 'mandolin’. Wash, dab dry and directly fry until crispy in hot cooking oil at 180 °C.
Arrange the meat on the plate, align the orange wedges, garnish with the zest and finish off with the potato pancakes and the sauce.
- Add the moisture to the caramel with caution to avoid heavy spatter, thus preventing burns.
- Add the potato starch flour dissolved in cold water to the boiling water whilst stirring constantly, in order for it to bind and to avoid lumps.
- 1 duck
- 5 oranges
- 1 dash of water
- 80 gram granulated sugar
- 1,25 dl vinegar
- 0,25 litre brown poultry stock (duck)
- 800 gram potatoes