Servings: servings
Mallard à l'Orange
You have probably heard of duck à l'orange - here in a version made with mallard. The duck is served together with a delicious orange-ginger sauce, pearl onions & turnips.
Ingredients
Gray Duck
- 2 pcs. Gray Duck large
- 27 gram Olive Oil
- 1 pcs. Orange organic
- 4 sprigs Fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs Sage Leaves
- Salt and Pepper from mill
Orange ginger sauce with pearl onions and turnips
- 40 pcs. Pearl Onions
- 12-14 pcs. Turnips medium
- 7 pcs. Orange organic
- 50-80 gram Fresh ginger
- 84 gram Honey
- 1 pcs. Garlic whole
- 50 gram Butter cut into small cubes
- 7 gram Peppercorns Sichuan peppercorns
- 1 pcs. Lemon
- Salt
Instructions
Mallard
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Rub the mallards with olive oil, season with salt and pepper, and brown them in the oven for 10 minutes.
- Turn off the oven and let the ducks "rest" in the oven's residual heat for 5 minutes.
- Take the ducks out and let them rest for 10 minutes before carving.
- Cut the breasts and thighs from the carcass.
- Remove the skin from the breasts and discard.
- Place the breasts and thighs in a greased ovenproof pan.
- Slice the orange with the peel and lay the slices over each breast, then sprinkle with thyme, rosemary, sage, and salt and pepper.
Orange-Ginger Sauce with Pearl Onions and Turnips
- Peel the pearl onions and turnips.
- Squeeze the juice from the oranges.
- Peel the ginger and run it through a juicer.
- Mix the ginger and orange juice with honey in a pot and slowly reduce to a quarter.
- Chop the garlic and slice the turnips into 1 cm slices.
- Put the garlic, turnips, and pearl onions in the juice and steam them tender for about 10-12 minutes.
- Finish with butter cubes and season with Sichuan pepper, lemon juice, and salt.
Serving
- Place the pan in the oven under the grill for 4-5 minutes just before serving.
- Take out the pan and pour the orange-ginger sauce over.