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Duck à l'orange tartelette

This dish was developed in collaboration with Unilever Food Solutions and is suitable for 10 people.

Ingredients

30gOlive oil
30gRed onion
75Cointreau
4gKnorr Professional Bound Veal Jus

30units.itemsorange marmalade
4gconfit duck legs

250gParsnip
25White chocolate

1gtray of clover
10sweet and sour tartelettes

Preparation

  1. Heat the oil and add the sliced onion.
  2. Add the vadouvan and sweat the mixture.
  3. Deglaze with the Cointreau and add the veal jus.
  4. Gently reduce the sauce to 2/3 and strain the sauce.

  1. Cut the confit duck into brunoise.
  2. Sauté the duck in a pan and add some sauce.

  1. Peel the parsnip and cut into pieces.
  2. Cook the parsnip until tender and then puree in the blender.
  3. Season with some white chocolate.

  1. Pipe the parsnip cream into the tartelettes.
  2. Top with the confit duck and sauce.
  3. Finish the tartelettes with some marmalade, clover, or watercress.