Duck Breast with Orange Vinaigrette & Polenta Fries Recipe · Gressingham
Playing on the idea of duck a L'orange, this dish from Pascal Aussignac will wow and satisfy in equal measures.
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Cooking tools:
- Deep fryer
- Hand mixer
- Kitchen scale
- Skillet
- Saucepan
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Stove
- Refrigerator
Ingredients
- 2 duck breasts
- 30g duck fat
- 100g instant polenta
- 500ml milk
- Olive oil
- 1 Garlic clove, chopped
- 2 oranges
- Salt
- pepper
- Cointreau (a drop)
- 3 free-range eggs
- 12 sugar cubes
- 1 tbsp Sherry vinegar
- 200ml rapeseed oil
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