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Culinary Advisor Romain Giraud
Great West
Maison Rougié
Ingredients
1 Duck breast
300 g of coarse salt
100 g of sugar
2 oranges
5 cl of wine vinegar
2 tbsp of honey
5 dl of poultry stock
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Preparation
1
Trim the duck breast.
2
Marinate for 12 hours with salt, sugar, and orange zest.
3
Prepare a gastrique: make a reduction of honey and vinegar, moisten with orange juice. Let reduce and add veal stock.
4
Plate with the sauce.
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