Canette with Orange

Ginger and vegetable gratin

Preparation : 20 min

Baking : 45 min

Canette with Orange and Ginger
Canette with Orange and Ginger

Ingredients (Serves 4) :

  • 4 canette fillets (young female duck)
  • 4 turnips
  • 4 carrots
  • The juice of a squeezed orange
  • 2 tablespoons of runny honey
  • half a teaspoon of ground ginger
  • 1 heaped tablespoon of double cream
  • 30 g of butter
  • Olive oil
  • Salt and pepper
  • 10 cm-wide round metal mould

Recipe :

  • Peel, wash and cut the carrots into thin strips (with a peeling knife or a mandolin), then slice the turnips.
  • Blanch for 10 min in boiling salted water. Drain the vegetables and caramelize in a mixture of butter and honey (1 tablespoon). Add salt and pepper.
  • Preheat the oven (200°C – thermostat 6/7).
  • Lay the vegetables in alternate layers in the 10cm-wide round metal mould. C ook in the oven for 20 min.
  • Meanwhile, fry the duck fillets, skin side down, in 1 tablespoon of olive oil.
  • Pour the fat out of the pan bef ore cooking the fillets on the other side for another 5 minutes.
  • Deglaze with the orange juice and ginger mixture and one tablespoon of honey.
  • Mix the deglazed juice with the double cream, add salt and pepper.
  • On a hot plate, place the chopped duck fillets, the vegetable "gratin" and coat with the sauce.

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lundi 04 juillet 2016

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