Duckling with Christmas spices, oranges and cranberries

Serves 4

Ingredients
– 1 duckling from the Ferme La Rose des Vents, about 2 kilograms
– 60 g carrots, finely cubed (5 mm per side)
– 60 g onion, cut in the same way
– 1 Tbsp. honey from Petit Rucher du Nord
– 1/4 litre white wine
– 1/2 litre orange juice
– 8 oz. veal stock, not strained
– 1 orange
– 80 g cranberries
– 1 small cinnamon stick
– 3 cloves
– 3 juniper berries
– vegetable oil for browning the duckling
– salt

Carefully wash the orange, cut off the two ends and cut six thin slices which you reserve. Place the remainder of the orange inside the duckling (like stuffing). This will prevent the duck from drying too quickly.
In an ovenproof pan, brown the duckling on both sides (the two breasts). Salt, and place in a 275° F oven for 20 minutes.
Remove duckling from oven and reserve in an ovenproof pan.

Directions for sauce

Degrease the pan (discard the fat) being careful to retain the cooking juices, and place the pan back on the heat. Lightly sauté the carrots and onions, deglaze with the white wine, than add the spices, honey, orange juice, veal stock and cranberries. Reduce by half and then pour over the duckling. Place the six orange slices on both sides of the duckling breast and return duckling to oven for 10 minutes to complete cooking.

Serve with green vegetables and turnips or other root vegetables.

Pairing
Full-bodied, woody, red wine

  • France, Languedoc-Roussillon, Domaine Bordes, Les Peyroulières, 100% mourvèdre aged in oak barrels for 14 months, aromas of red fruit, game and spices $36.56$ Agence Boutique Gastronomy 819 425-5233 chevaldejade.com.

Québec, A cocktail to launch the evening
1.5 oz. Ungava Gin; 1.5 oz. cranberry juice; 1.5 oz. orange juice; 0.5 oz. Christmas spices syrup (cinnamon, ginger and cloves or star anise).
Decorate with an orange slice and a cranberry.

Happy Holidays!

Frédérique Pironneau Olivier Tali16 Posts

Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.

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