Duck a l'Orange Redux

GOLDEN VALLEY, Minn -- Chef Jonathan Locke, from Hennepin Technical College, shared a recipe for Duck a l'Orange Redux

For the garnish:

1 Tbsp. olive oil

24 blood orange or clementine segments, cut lengthwise in half (yes, it's a pain. Sorry!)

1 Tbsp. granulated sugar

1 Tbsp. water

2 Tbsp. Cointreau, Grand Marnier or other orange liqueur

Procedure: Heat the oil in a 10" sauté pan over a bright flame. Add the orange segments and cook until they take on a hint of browning, about half a minute. Flame with the Cointreau, then add the water and sugar to make a light syrup. Remove from heat before the syrup browns, and set aside to cool.

For the dressing:
1/2 tsp. Dijon mustard
1 Tbsp. cider vinegar
1½ tsp. honey
1 tsp. grated fresh ginger
1/3 cup olive oil
3 Tbsp. blood orange puree

Procedure: Put the mustard, vinegar, honey and ginger in the bottom of a blender or small food processor. Turn it on to high speed and, through a hole in the top, slowly pour in the oil in a thin stream. When it is emulsified - well incorporated, in other words, and all one color - add the orange puree. Set aside.

For the salad:
2 cups shredded roasted duck meat (this is about half a smallish roast duck. Remove the meat from the bone and shred it with two forks)
2 heaping cups microgreens (about 2 oz.), carefully washed, spun dry, long stems removed
2 Tbsp. Cointreau, again
1/8 - ¼ tsp. salt, depending on how much the duck was seasoned and how salty your crackers are
1/8 tsp. freshly ground black pepper
Flatbread broken in small pieces, or homemade crackers if you want to show off

To assemble: Heat the skillet and add the dressing and duck shreds, mixing together to coat the meat. Allow the liquid to reduce slightly, then flame with the Cointreau, season with salt and pepper, and set aside to cool. Place about a tablespoon of microgreens on each piece of flatbread or cracker, the duck mixture on that, and a caramelized orange segment on top.


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