Valentines Day Dinner: Duck à l'Orange (Main Course) - The AA

hello my name's Alan Williams I'm the chef Alan Williams of Westbury here at the Westbury Hotel in Mayfair London this is a twist on a classic really this is my little interpretation of duck lraleigh which i think is one of those that should really be served on Valentine's so the first thing that I'm going to do take up duck this is a duck bread this one's an English flat brush which I've taken all of the sinew from underneath I'm going to take a sharp knife and just make several incisions what this does is it allows all of them the fat that's underneath the skin to come out while we're roasting it and create a really nice crispy skin on the stove some chicken stock and in there I've put some thyme and bay leaf just to give it some a little bit more flavor now I brought the the stock up to the boil and then I've just turned the whole thing off so there's all there's very little heat and the heat is getting less and less I'm going to put the duck breast into there and that's going to sit in there just like that with no no bubbles for eight minutes the next thing I'm going to do is paint the leek so it's a little bit of olive oil little pepper on there some salt so with this one I'm putting a couple of knobs of butter in there as well that little pulse off and again just go straight into the oven on the shelf the league's going to be in the oven for about 15 to 20 minutes - it's really nice and tender from what I've done is I stripped off the outside leaf and then I just cut it straight in half just going to take a scoop of the cheese I'm going to put that on top in the middle when I'm ready I'm going to put this under the grill so that the cheese melts and creates a really nice crust on there undelete if you can't get mom door cheese really any other soft cheese or a nice soft rind cheese work so if you if you want to use some brie or camembert that would be just as just as much these are Desiree potatoes and I've sliced them and then cut them out with their nice pretty little critic cutter and I'm going to cook these 500 milliliters of water in there and 100 grams unsalted butter they'll take about four or five minutes to cook next thing to do is make a sauce in the sauce pan I'm going to add a little oil a small amount of duck fat there well get this quite nice and hot some celery some duck bones that if you buy the duck off of the bone you can use chicken also and I've roasted it in the oven for about 15 minutes just until it's nice and golden brown also got a little and little sugar it's an orange for my this is a small amount of sherry vinegar this creates was known as a gastrique and this gives it that nice sort of full sweet flavor so into the pan I've got that fat in the oil I'm going to put my celery I'm going to cook these until they're just lightly golden brown sorry to hear I have my bows a teaspoon of sugar once your sugar is melted and it's come to a nice caramel first teaspoon of Sharon is followed by a nice squeezed orange juice now once that liquid is almost all disappeared this is a brown chicken stock but it's quite high okay to use white chicken stock in there also and that I'm gonna let that cook for about 15 minutes now my that Britain's nicely cooked have that dry with a paper towel and season the skin a little salt they take a nice and soft and into the pan a little bit of that duck trap if you don't have that fat that's fine you can just use olive oil we're going to put the duck in so that that goes crispy over here at a time I'm going to leave that in the pan now for about eight or nine minutes until the skin loses all of its fat and gets nice and caramelized and crispy and source I think is strain through a sieve a little bit of orange juice just a freshen it up a little bit as the duck is finishing coloring it's almost there season season lovely golden brown underneath I'm going to put my leeks for them on door underneath the grill arrange your leeks on one side I've got some Oreo segments here so that would leave serovar got some naval walked I must have pressed as well carve the duck we're just gonna let that drain of the Terrell's of the paper town first just very very widely season me raise it up on the plate spoon over some of that lovely sauce so they my version of duck a L'Orange with bait leaks and mondo cheese you

Channel: undefined

Views: 152,028

Rating: 4.8036466 out of 5

Keywords: Breakdown, The AA, AA, Automobile, Car, Driving, Motoring

Id: mV_TmLc_2CQ

Length: 5min 44sec (344 seconds)

Published: Fri Feb 13 2015