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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.
