Orange flavoured duck breast in a coarse Guérande sea salt crust
Orange flavoured duck breast in a coarse Guérande sea salt crust
Serves 2
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1 good quality duck breast |
For the orange sauce |
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2kg Le Guérandais coarse Guérande sea salt |
✓ Juice and zest of 1 orange |
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2 egg whites |
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2 teaspoons caster sugar |
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2 untreated oranges |
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200ml chicken stock |
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2 shallots |
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Sherry vinegar |
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1 tablespoon Le Guérandais Flower of Guérande Salt |
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1 tablespoon peppercorns |
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Preparation
Preheat oven to 180°C. Score the fat of the duck breast with a knife. Sprinkle with Flower of Guérande Salt, pepper, chopped shallots, orange juice and zest. Cover the breast with cling film and keep in the fridge for 45 minutes.
Pre-cook the breast in a pan without adding any fat, starting with the fat side down for 5 minutes, then flesh side down for 1 minute.
In a mixing bowl, mix the 2kg coarse Guérande sea salt, 2 egg whites and peppercorns until the mixture has a "sandy" texture.
Line the bottom of a gratin dish with the mixture, then place the breast on top. Coat with the orange zest from the marinade and the rest of the coarse salt. Place in the oven for 12 minutes, then leave to rest for 10 minutes.
Meanwhile, prepare the orange sauce. Blanch the orange zest. Squeeze the juice and keep aside. Peel the other orange and keep the segments. Make a relatively dark caramel with the dry sugar. Deglaze with the sherry vinegar and the orange juice, then reduce to three quarters. Add the chicken stock and reduce again by half. Add the blanched zest and leave to rest for 5 minutes.
Carefully open the salt crust, remove the breasts and cut into slices. Insert the orange slices between layers of duck slices; pour over all the orange sauce... It's ready!
Mandatory references
Le Guérandais / Photo: Rina Nurra / Design: Lissa Streeter
