May Gastronomic Series Lunch

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Thursday, May 10th, 2018
12:30 PM to 1:30 PM

Flambé Duck leg in a orange sauce

Salt the duck legs and preheat the oven to 325 degrees Fahrenheit. Put the ducks leg in an ovenproof pan. Rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Reach an internal temp of 160.

Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside. Shave the peel of the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges or use 100 ml of juice. Cut segments from the other 2 oranges.

When the ducks legs are ready, remove them from the oven and let them rest.

Finish the sauce. Flambé the orange segment with the Grand Marnier add the vinegar and sugar. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the sauce pot to thicken. Swirl in the butter one tablespoon at a time.

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