Roast duck with citrus sauce
Duck is a meat that goes well with sweet and sour taste. Here, we are complementing it with citrus for a gourmet terroir recipe.
1. Preheat oven to th. 6-180 °C. Peel and slice the onion. Heat oil in a large pot, add the sliced onion and sear the duck until the skin is golden brown, flip and sear the other sides. Salt and pepper. Put aside the cooking juice.
2. Remove the duck from the pot and place it in a large oven baking dish. Place the bouquet garni (a bundle of aromatic herbs) and peppercorn inside the poultry and roast for 1 hour and 15 minutes.
3. At the end of the cooking, cover the duck with an aluminum foil and let to rest.
4. Wash and cut the lemon and orange into wedges. Warm up the duck cooking juice and add the citrus wedges. Cook until golden.
5. Carve the duck and serve it with the citrus wedges. Strain the cooking juice and add salt and pepper to taste if necessary. Place the dressing in a sauce boat. Using a star cutting-mold, make some polenta stars for decoration.
Photo credit: Sucré Salé
