A recipe from Odd Ivar SOLVOLD - Bocuse de Bronze 1997
Catégorie : Meat
Niveau : Medium
Temps de préparation : 60 minutes
Ingredients for 4 servings
1 thinly sliced shallot
Make fine incisions on the duck skin as regularly as possible. Cook the duck breasts on the skin side for one to two minutes to colour the skin and make it crispy. Quickly turn the duck breasts over and place them in an oven dish. Season with salt and pepper. Cook in the oven at 180 °C for seven to nine minutes. Take out of the oven and allow to rest for five minutes.
Peel the squash and cut it into cubes. Cook in boiling water with the orange zest and juice. When the squash is soft, drain it and blend it with the butter. Add salt to taste.
Reduce the red wine, sherry, treacle, shallot, vinegar and peppercorns to obtain 100 ml of liquid. Combine the duck and veal stocks and reduce to 300 ml. Mix everything and reduce to 300 ml. Adjust with salt and lemon juice.
Slice the duck breasts. Assemble on the plates. This dish may be accompanied by other seasonal vegetables.