Ingredients
Scale
- 4 duck breasts
- 2 shallots
- 50 g duck hearts
- 4 pcs tonka beans
- 50 g Butter
- 1 orange
- 1/2 teaspoon Salt
- A dash of Cognac
- 300 g duck sauce
Instructions
- DUCK
- Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit)
- Rest for 12 minutes
- Let the duck rest so the juices reabsorb
- Cook for another 8 minutes, and then rest for a further 7
- The duck is seared on the outside while still relatively raw on the inside
- The bones are separated from the meat
- The breasts and thighs are brought back to the kitchen to be prepared
- The carcass and the organs will be put in the press (see below)
- SAUCE
- Cook the shallots in butter for around 3 minutes
- Add the Tonka beans for 2-3 minutes (for infusing)
- Add the orange juice
- Add the duck sauce
- Put the carcass and organs in the duck press to extract the blood
- Add the blood to the sauce and cook very slowly, adding salt and cognac
- Serve over the duck breast meat
- Category: Main
- Cuisine: French