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Duck Breast à l’Orange with Ginger and Celeriac Purée
2013-08-06
https://www.metro.ca/userfiles/image/recipes/magret-canard-orange-gingembre-celeri-rave-4738.jpg
PT20M
PT29M
PT1H04M
Cooling: 15 minutesIn a small deep casserole dish, melt butter on medium. Add ginger, rind and fry for two 2 minutes. Add orange juice, soya sauce, honey and reduce for 2 minutes. Add demi-glaze sauce and simmer on low for 10 minutes. Season to taste and keep warm.Remove all fat from cutlets. With a very sharp knife, make incisions into the duck skin (without cutting the meat), in order for the heat to penetrate and melt the fat. Season cutlets on both sides.In a large pot, heat on medium (no oil, no butter) and fry the cutlets on the skin-side for 5 minutes. Remove the accumulated fat from the pot. Turn the cutlets and fry for 2 minutes on the meat side. Turn on to skin side and cook for 8 minutes in pre-heated oven at 190°C (375°F). Take out of oven, cover and cool for 15 minutes. Slice cutlets and coat with heated sauce.Celeriac puréeWith a knife, peel celeriac and rinse in cold water. Cut celeriac into large cubes and steam for 12 to 15 minutes or until tender. Heat cream and butter until butter is melted. In a blender, reduce celeriac cubes and cream into a purée. Season and keep on low.
6
Metro
5
1
5
5
1 Tbsp. (15 mL) butter
1 1/2 tsp. fresh grated ginger
1 orange, rind and juice
1 Tbsp. (15 mL) soya sauce
1 Tbsp. (15 mL) honey
3/4 cup (190 mL) demi-glaze sauce
2 lb (2x500 g) duck cutlets
salt and ground pepper
purée de céleri-rave
2 lb (1 kg) large celeriac
1/4 cup (60 mL) milk
3 Tbsp. (45 mL) butter
sea salt
Duck Breast à l’Orange with Ginger and Celeriac Purée
-
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Gluten-free
6
servings
0:20
Preparation
0:29
COOKING
1:04
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1 1/2 tsp.
fresh grated ginger
-
1
orange, rind and juice
-
1 Tbsp.
(15 mL)soya sauce
-
1 Tbsp.
(15 mL)honey
-
3/4 cup
(190 mL)demi-glaze sauce
-
2 lb
(2x500 g)duck cutlets
-
salt and ground pepper
-
purée de céleri-rave
-
2 lb
(1 kg)large celeriac
-
1/4 cup
(60 mL)milk
-
3 Tbsp.
(45 mL)butter
-
sea salt
Preparation
Cooling: 15 minutes
In a small deep casserole dish, melt butter on medium. Add ginger, rind and fry for two 2 minutes. Add orange juice, soya sauce, honey and reduce for 2 minutes. Add demi-glaze sauce and simmer on low for 10 minutes. Season to taste and keep warm.
Remove all fat from cutlets. With a very sharp knife, make incisions into the duck skin (without cutting the meat), in order for the heat to penetrate and melt the fat. Season cutlets on both sides.
In a large pot, heat on medium (no oil, no butter) and fry the cutlets on the skin-side for 5 minutes. Remove the accumulated fat from the pot. Turn the cutlets and fry for 2 minutes on the meat side. Turn on to skin side and cook for 8 minutes in pre-heated oven at 190°C (375°F). Take out of oven, cover and cool for 15 minutes. Slice cutlets and coat with heated sauce.
Celeriac purée
With a knife, peel celeriac and rinse in cold water. Cut celeriac into large cubes and steam for 12 to 15 minutes or until tender. Heat cream and butter until butter is melted. In a blender, reduce celeriac cubes and cream into a purée. Season and keep on low.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
