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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.

By Mei Lin

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

How to Watch

Watch Top Chef on Bravo and next day on Peacock.

Duck and Duck Jus

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

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

Turnip Puree

4 cups turnips
1 onion
Salt (to taste)

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

Orange Puree

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

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


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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