(Anova Precision Cooker) Duck a l'orange | Joeysultana

Im really into recreating special renowned dishes that have been a special part of food cuisine, just like my dish I have put up for you today my simple duck a l'orange. Using the ANOVA precision cooker is amazing I really recommend you guys saving up your money on these beauties, they are great in reasonable price and is worth it. Good thing about these precision cookers are that you can cook anything to chicken, pork, beef, seafood and I can go on an on an on!! They are truley aspiring in there work.

Hope you enjoyed and let me know what you think in the comments below.

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Heres the link to there website ↴

https://anovaculinary.com


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WRITTEN RECIPE: ↴

Serves: 2-4
Difficulty: Medium
Category: Protein (Duck)
Prep time: 45 min
Total time: 1 hr 20 min
Cuisine: French

Ingredients:

Duck breast

2 duck breast
2 garlic cloves
2 tbs unsalted butter
Salt & pepper
2 tbs duck fat

Season the duck breast with salt and pepper. Add into a sous vide bag followed by the butter, duck fat and garlic cloves. Seal to a vacuum machine and cook at 56°C for 48 min. After its cooked for 48min let it rest for half the cooking time and sear off into a medium high heat pan to get that crispy skin you want.

Carrot puree

450g carrots (5 carrots)
300ml water
2 knobs of unsalted butter
Season well salt & pepper
Drizzle of olive oil
1 tbs golden syrup

Chop carrots into thin slices, add butter to a medium saucepan wait till it melts than add in carrots and drizzle of olive oil. Cook for about 5 min till you smell the butter turn into a nutty brown flavour, add salt & pepper. Add in water and cook till nice and tender should take about 8-10 min. Once cooked add in golden syrup give it a stir than blitz up and season to taste if it needs anymore seasoning.

Honey roasted carrots

1 bunch mix purple & yellow baby carrots
2 sprigs curly parsley
2 tbs honey blossom
Drizzle olive oil

Wash carrots and clean them out, add to a tray, add honey, olive oil and salt & pepper. Cook for about 10-12 min on 180°C till nice and tender and golden in colour.

Confit King brown mushrooms

2 mushrooms
1 cup duck fat
Pinch fennel seeds
2 bayleaves
Season salt & pepper

Place a medium size pan on the stove and add olive oil to the pan on high heat. Score mushrooms to a pineapple cut look to have that more visual appeal look to the dish. Add to pan cook till nice and golden. Add duck fat and place on low heat to slowly confit for about 10-15 min. Midway through the cooking process add in bayleaves and fennel seeds and let infuse for flavour for 5 min. Once cooked and soft add to tray with paper towel to dry off any extra oil and set aside.

Duck Stock

120ml duck stock/chicken stock
Zest of an orange and half a lemon
Juice of 1/2 orange
1 tbs honey
Pinch of parsley

Add stock to a pan, heat up to a boil, reduce by half the add in zest of an orange and half a lemon. Than juice of an orange. Followed by chopped up parsley. Cook through till it thickens up to a glaze consistency. Add in honey to finish to taste. Set aside to plate up.

Garnish
5 baby white turnips
Wash and tri of excess leafs of the turnips and cook on a medium to high heat pan with oil and salt & pepper tom taste.

Time to plate up and enjoy.