Ingredients for 2 Portions
| Qty | Unit | Description |
|---|---|---|
| 0.4 | KG | Duck breast |
| 0.15 | KG | Juniper berries |
| 0.2 | KG | Button Mushrooms |
| 0.05 | KG | Shitake |
| 0.05 | KG | Morels |
| 0.5 | KG | Pumpkin macedoine cut |
| 0.01 | KG | Garlic |
| 0.05 | KG | Onion |
| 0.01 | KG | Salt |
| 0.005 | KG | Pepper |
| 0.1 | KG | Butter |
| 0.2 | LITRES | Olive oil |
| 2 | LITRES | Orange |
| 0.01 | KG | Thyme |
| 0.025 | KG | Sugar |
Method
- Combine olive oil, juniper berries, thyme and add duck breast to the same.
- Let the duck stew in the olive oil for about 2-3 hours until soft on very low heat.
- In another pan heat half of butter and saute sliced mushrooms with chopped onion and garlic
- Combine pumpkin with salt pepper and little oil and roast in an oven.
- Reduce the orange juice, take it off the flame and add cold butter to it and whisk until it thickens
- Now serve the confit of duck with sauteed mushrooms and orange sauce.
- The oil in which duck was stewed can be used again to stew.