煎鴨胸薯仔配香橙汁 / Canard à l’Orange

I. Seared Duck Breast with Sautéed Potato and Orange Wine Sauce

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II. 香橙皮全鸭 Canard à l’orange

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Key ingredients:
1. Duck
2. Mirepoix : Carrots (3x), Onion (1x), Celery
3. Orange, lemon
4. Grand Marnier substitute by (no alcohol) : Orange zest 橙皮 / Non-sweeten Orange juice 无糖橙汁

Important Steps:
1. Salt, pepper coating on the duck,
2. Put some butter on the duck,
3. Place the duck in oven at 250 C for 45 mins,
4. Carrot peeled & onion as aromatic, chopped and placed in the oven plate together with the duck,
5. Peel the orange zest,
6. Blanch the orange zest in cold water, boiled then change cold water. Repeat 2 – 3 times to get rid of its bitter taste,
7. Heat 50 gm of sugar to make caramel.Then mix with venegar,
8. After the duck is cooked, retrieve it from oven. Add the duck juice to (7).

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