Spiced Duckling with Glazed Beets and Turnips in Sweet and Sour Sauce
- 4 semi-wild male ducklings, 1 3/4 pounds (800 g) each
- fleur de sel
- 1 3/4 ounces honey (50 g)
Sauce
- 2 cups freshly squeezed orange juice (50 cl)
- 3 1/2 ounces honey (100 gl)
- 1 3/4 ounces sherry vinegar (50 g)
- 1 1/2 quarts duck jus (1.5 l)
- 2 tablespoons coriander seeds
- 2 tablespoons mace
- 2 tablespoons ground ginger
- 1 stick cinnamon
Instructions
Step 1: Duckling
Step 2: Sauce
Grind all of the spices into a powder by crushing with a rolling pin, then mix.
Strain the orange juice through a fine-meshed chinois. Combine with the honey in a saucepan, and slowly reduce to a glaze.
Deglaze with sherry vinegar, and reduce by half, then moisten with the duck jus mixed with red wine.
Simmer lightly for 45 minutes on the edge of the range. Skim as often as possible to obtain a smooth, glossy sauce. Once cooked, strain through a fine-meshed chinois, and set in a stainless steel container. Cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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