Make Mei's Inspired Duck a l'Orange

Mei Lin took some liberties with one of Julia Child's favorite dishes, and her gamble paid off with the judges.

Duck a l'Orange with Turnip Puree, Orange Puree, and Glazed Vegetables

Duck and Duck Jus

Ingredients
1 cup onion
1/4 cup celery
1/4 cup carrot
2 scallions
1 tsp five spice
4 orange peels
5 lbs roasted duck carcass
3 liters chicken stock
1 pint demi glace

Directions
1. Break down duck (breast, legs, carcass). Roast.
2. Pressue cook all other ingredients for 45 minutes.
3. Strain.
4. Reduce.

Turnip Puree
Ingredients

4 cups turnips
1 onion
Milk
Salt (to taste)

Directions
1. Cover turnips with milk
2. Simmer until tender
3. Blend

Orange Puree

Ingredients
8 oranges
1/2 cup sugar
1/2 cup grapeseed

Directions
1. Cook oranges until soft. Deseed.
2. Blend with sugar and grapeseed.

Garnish
Ingredients

Carrots
Sugar Snap Peas
White Pearl Onions
Roasted Carrots Directions
1. Wash thoroughly.
2. Season with salt/pepper/evoo
3. Roast at 450 degrees for 20-30 minutes.

Sugar Snap Peas Directions
1. Blanch for 30 seconds in heavily salted water.
2. Shock in ice water

White Pearl Onions Directions
1. Blanch for one minute
2. Portion.

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