One of the shining elements
of canard à l’orange is the
contrast in the fat/meat/
fruit pairing. In the modern
version, orange confit gellan
is served to enhance the
acidic taste.
In the modern version
of canard à l’orange,
duck magret is used
instead of Pekin
duck and is cooked
sous-vide to rare to
medium-rare.
As in the classical
recipe, orange
gastrique is drizzled
atop the duck.
Balsamic vinegar is
added in the modern
version for depth,
balance and flavor.
Tournéed beets
demonstrate one’s
knife skills and adds
a splash of color to
the plate.
Inside...
Pastry chefs,
new culinary stars
Making
