4 servings
This is a recipe losely inspired by Hung Huynh's duck sous-vide. I found the original recipe a bit too earthy and decided to make my own brighter version of the same. My mother used to make duck à l'orage as a kid and decided to make my own fancy version of the same recipe. When I eat this dish I feel like the richest man in the world.
Preheat your sous-vide bath to 135F (57.2C).
Zest and supreme the oranges. Juice the centre part and set zest and juice aside separately.
Remove the duck bones, salt and pepper lightly and throw in a medium high heat pan to brown with a bit of vegetable oil.
Meanwhile season the duck breasts with salt and pepper. Vacuum seal with the orange supremes and set aside in the fridge.
Mirepoix (large) the carrot, celery and regular onion and brown with the bones.
Bring to a slow boil and skim, skim, skim.
Once the broth is well skimmed and the bones do not release any more froth strain it through a cheesecloth or chinois.
Put back on medium heat and add the lemongrass for 10 minutes. Strain the stock again.
Add the mushrooms and bring to a boil.
Cook duck breast in tempered bath for 20-40 minutes depending on the thickness.
Take a cup of the stock and blend with the foie gras. Drop mixture back in the pot and add the orange juice. Add zest little by little until you get the right amount of tanginess.
Once ready to serve throw in red onion, green onions parsley and chives in the broth. Allow 2 minutes to soften. Sliced your duck breasts thinly and place in bowls.
Poor mushroom stock in flat bowls or deep plates. Serve with knife, fork and spoon.
Garnish with the supreme orange slices so they poke out of the stock.