Duck Brigarde.

This is the original duck a'lorange! This classic French dish combines duck with a tangy and rich orange - or a brigarde sauce. Serve with kale and Cavolo Nero.


Serves 4

Ingredients

4 large salt aged duck breasts, remove the fillet
25ml olive oil

For the sauce:

600ml veal jus
400ml blood orange beer
2 oranges, rind removed and julienned and juiced
1 lemon, rind removed and julienned
25g butter
25ml sherry vinegar

For the vegetables:

100g kale
100g Cavolo Nero
25g butter
100ml water
Salt and pepper


Method

1.Preheat the oven to 220c.


2.Add a little oil to the pan on a medium heat and add the duck breasts skin side down.
Season. When the skin is brown and crispy, flip over and put in the oven for 6-8
minutes. Allow to rest.


3.To make the sauce: add the sugar to a non stick pan and heat until it turns a deep
caramel colour. Add the orange juice and stock, beer and zest then bring to a boil
and reduce to a third. Stir in the sherry vinegar, add the butter and season.


4.For the vegetables: melt the butter in a large pan, add the water and bring to the boil.
Add the vegetables and cook for 2 minutes.


5.To serve: slice the duck and serve on top of the vegetables. Pour sauce over the top.