Wild duckling with oranges and rose petal vinegar

1 servings

Ingredients

Quantity Ingredient
25 grams Butter
1 tablespoon Olive oil
15 grams Plain flour
4 225 g duckling supremes
2 tablespoons Fresh tarragon; chopped
150 millilitres Fresh orange juice
3 Fresh oranges cut into segments and rind
; cut into very fine strips
25 grams Courgettes; cut into very fine
; strips
25 grams Red peppers; cut into very fine
; strips
25 grams Shredded leeks
150 millilitres Orange brandy
Salt and freshly milled black pepper
150 millilitres Fromage frais
340 grams Cooked egg noodles

Directions

Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over.

Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further 5 minutes.

Reduce the heat and add the orange juice, courgettes, peppers and leeks, season with salt and freshly milled black pepper. Simmer for 5 minutes until the orange sauce is reduced and thickens.

Add half the segments, rind, tarragon and fromage frais cook for a further 2 minutes.

Place the breast on to the centre of warm plates on to the noodles, with a little sauce, garnished with segments of orange and fresh tarragon leaves, sprinkle the supreme with fresh strips of orange rind.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes