Canard Orange for two
(2 servings)
| In a pot melt 50 grams of can sugar. |  |
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Add the zest of one lemon and two oranges to the melted sugar. |
| Let the zest caramelize. |  |
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Than add the juice of one lemon and two oranges and let it simmer. |
| Peel and chop one onion, one carrot and one parsley root. |  |
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Wash and dry two duck breasts. Gash the skin and spice them with salt and pepper. |
| In a pan with one tablespoon of oil sear the duck breasts from the skin covered side for 5 minutes. |  |
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Turn the duck breasts, add the vegetables and roast them for 5 minutes. |
| Add one glass of vegetable stock. |  |
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Put the duck for 25 minutes at 180 degrees Celsius in the oven. |
| The lemon orange mixture should look now like sirup. |  |
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Mix one teaspoon of flour with some water. |
| Add the flour mixture, one tablespoon of balsamic vinegar and the vegetables and stock to the orange sirup and bring the sauce to a boil. |  |
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Defrost and warm up 300 grams of spinach leaves and spice it with a pinch of nutmeg. |
| Fillet one orange. |  |
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Serve the duck together with 250 grams of cooked pasta, the spinach, the orange fillets and the sauce. |