Canette with Orange

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.