Duck with orange sauce has been a French classic for centuries but Belle Epoque gives it a modern flavour in this recipe by head chef Troy Robson
4 duck breasts (220g each approx)
40ml Grand Marnier
15ml good Cognac
60ml fresh orange juice (no pulp)
60ml good veal demi-glace or duck glace
- Lentils, endive
Pan sear and roast duck breasts until medium rare. Rest for the same length as cooking time.
To make the sauce:
Deglaze duck cooking pan with Grand Marnier and good cognac. Flambe. Add fresh orange juice (no pith). Add good veal demi-glace or duck glace and reduce total liquid by half. Add some finely chopped chives.
Pour sauce over the rested duck breasts with some lentils and crispy endive lettuce.