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In this video I will explain why I do not roast the festive duck whole and will prepare four gourmet dishes from one duck: breast (magre) with orange sauce, legs with apples, duck rillettes and pate with prunes and caramelized onions 👩🍳 Support the channel: https://boosty.to/cuisinesanspeur 🤗 DUCK rillettes + DUCK PATE ✔ Duck carcass, legs, etc. ✔ 1 onion ✔ 2 carrots ✔ 3 cloves of garlic ✔ 3 sprigs of thyme ✔ 3 sprigs of rosemary ✔ 3 bay leaves ✔ Peppercorns ✔ 150-200 ml of dry white wine ✔ 30 ml cognac, brandy or calvados ✔ 50 g prunes for pate ✔ Salt CARAMELISED APPLES ✔ 4 sour apples ✔ 50 g sugar ✔ 50 ml balsamic vinegar ✔ 50 g butter ✔ 1 sprig of rosemary ✔ Salt, ground black pepper ORANGE SAUCE (BASED ON GASTRIK SAUCE) ✔ 2 oranges ✔ 50 g sugar ✔ 50 ml balsamic vinegar ✔ 50 g butter ✔ 1 sprig of rosemary ✔ Salt, ground black pepper ✔ 60 ml juice from roasting duck or brown broth CELERY PUREE ✔ 2 root celery ✔ 1 potato ✔ 60 g butter ✔ Spices to taste ✔ Salt, ground black pepper ✔ 1 apple (optional) CARAMELISED ONIONS (ONION CONFIT) ✔ 4 large yellow onions ✔ 50 ml vegetable oil ✔ 50 ml balsamic vinegar ✔ Salt 00:00 – Why I don’t roast a whole duck in the oven 01:34 – Cutting 02:50 – Duck riette. Part 1 04:16 – Preparing the breast and legs. Marinade 05:43 – Caramelized apples 06:58 – Cooking the legs 07:46 – Cooking the breast (magre) 09:37 – Orange sauce 11:53 – Celery puree 14:01 – Onion confit 15:37 – Duck rillettes. Part 2 17:52 – Duck pate 19:36 – Serving and tasting