Ingredients
1 Aged duck
1 orange
Orange puree
5 peeled oranges
15g garlic
2g thyme
35g maple syrup
Pinch of salt
130ml fresh cream
290ml milk
50g sugar
Horseradish
Duck leg confit
700ml duck oil
5 garlic cloves
20g thyme
5 dried cloves
2 duck legs
Duck leg glazing
30g duck leg confit
30g chicken stock
30ml butter
15g oyster sauce
1ts chopped parsley
1/2 shallot
Orange dressing
50ml olive oil
15ml white wine vinegar
15ml orange juice
Orange zest from one orange
7ml orange oil
2 bay leaves
1 star anise
Method
Aged duck
Dry age deboned duck breast from one duck in refrigerator for one week. Sear one 65~80 gram piece slowly until skin is crispy and golden brown. Turn over and repeat, until cooked medium rare / medium (or to taste).
Orange puree
Vacuum pack all ingredients and boil in water for one hour. Remove from vacuum pack, place in mixer and mix until liquid consistency is achieved. Sieve to remove bits.Caramelize sugar and then add to above orange puree. Boil until reduced and a thick, smooth consistency.Pour a little orange puree onto plate, grate a little horseradish onto orange puree before serving.
Duck leg confit
Remove skin from duck legs and vacuum pack along with all other ingredients. Cook sous-vide forfive hours at 70 degrees.
Duck leg glazing
Remove confit after 5 hours and shred duck legs with fingers. Place into pot with shallots, butter, oyster sauce, parsley, chicken stock and bring to boil. Boil until a ‘shiny’ consistency. Place on plate and serve duck on top.
Orange dressing
Mix all above ingredients and drizzle onto small portion of thinly sliced fennel. Sprinkle with lemon verbena, edible flowers and dill. Serve on plate with orange puree, duck glazing, and aged duck.
Intense orange
Place orange in dehydrator at 65 degrees for 24 hours. Remove right before serving.
To serve
Spritz orange oil and ethanol cologne (pictured) onto fragrance stick and offer to guests to enjoy aroma.Bring half dehydrated orange and plated duck, orange puree, fennel salad, and duck glazing, and place on table.Juice dehydrated orange with squeezer and place juice in shot glass. Add five drops of Cointreau to the shot.Grate a little of the dehydrated orange skin onto duck.Eat! Orange and Cointreau shot works wonderfully with the duck!