Spiced Duckling with Glazed Beets and Turnips in Sweet and Sour Sauce
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.
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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