Wild duckling with oranges and rose petal vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | grams | Butter |
| 1 | tablespoon | Olive oil |
| 15 | grams | Plain flour |
| 4 | 225 g duckling supremes | |
| 2 | tablespoons | Fresh tarragon; chopped |
| 150 | millilitres | Fresh orange juice |
| 3 | Fresh oranges cut into segments and rind | |
| ; cut into very fine strips | ||
| 25 | grams | Courgettes; cut into very fine |
| ; strips | ||
| 25 | grams | Red peppers; cut into very fine |
| ; strips | ||
| 25 | grams | Shredded leeks |
| 150 | millilitres | Orange brandy |
| Salt and freshly milled black pepper | ||
| 150 | millilitres | Fromage frais |
| 340 | grams | Cooked egg noodles |
Directions
Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further 5 minutes.
Reduce the heat and add the orange juice, courgettes, peppers and leeks, season with salt and freshly milled black pepper. Simmer for 5 minutes until the orange sauce is reduced and thickens.
Add half the segments, rind, tarragon and fromage frais cook for a further 2 minutes.
Place the breast on to the centre of warm plates on to the noodles, with a little sauce, garnished with segments of orange and fresh tarragon leaves, sprinkle the supreme with fresh strips of orange rind.
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Carlton Food Network
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