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Canard À l’orange - Sous-Vide Duck with Crispy Skin, Balsamic-Orange Gastrique, Orange Confit Gellan, Tournéed Beets, Sage Oil, Blanched Asparagus, Microgreens and Baby Carrots
ACF CHEFS18Ingredients
80Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 4 oranges (divided)
- 1 lemon
- 3 cups salt
- 3 cups sugar (divided)
- 1 Tbsp. white pepper
- 3 duck (magrets)
- 3 cups balsamic vinegar
- 3 cups orange juice
- 2 cups duck stock (brown)
- 1 cup water
- 1/2 tsp. white wine vinegar
- 6 oz. beets
- 6 oz. yukon gold potatoes
- 6 oz. baby carrots
- 6 oz. asparagus
- 1/2 cup olive oil
- 1 oz. fresh sage
- microgreens (for garnish, optional)
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