Duck à l'orange, with roasted vegetables and a Boursin potato terrine - Gressingham Foodservice
foodservice.gressinghamduck.co.uk
As part of the Westminster Kingsway College cookery competition. Recipe courtesy of Mia Tang.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodservice.gressinghamduck.co.uk.
Ingredients
- Duck 1 leg, 1 breast and half carcase
- 4 large orange juice and zest
- 340g honey
- 200g Vinegar
- 500g Carrots
- 250g Courgettes
- 3 large red onions
- 1 kg potatoes
- 1 Garlic
- 1 bunch of parsley
- 1 bunch of sage
- 1 Bunch of thyme
- 150g Boursin cheese
- 150ml Pineapple juice
- 10g Chilli
- 15g Cornflour
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