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Frozen
Maison Rougié
- French Tradition
- Timeless
Gravlax of Duck Breast with Orange
Ingredients
- 1 Duck breast
- 300 g of coarse salt
- 100 g of sugar
- 2 oranges
- 5 cl of wine vinegar
- 2 tbsp of honey
- 5 dl of poultry stock
Preparation
1
Defrost the duck breast in the refrigerator for 24 hours. Trim the duck breast.
2
Marinate for 12 hours with salt, sugar, and orange zest.
3
Prepare a gastrique: make a reduction of honey and vinegar, moisten with orange juice. Let reduce and add veal stock.
4
Plate with the sauce.
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