| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 25 |
g |
Butter |
| 1 |
tb |
Olive oil |
| 15 |
g |
Plain flour |
| 4 |
|
225 g duckling supremes |
| 2 |
tb |
Fresh tarragon; chopped |
| 150 |
ml |
Fresh orange juice |
| 3 |
|
Fresh oranges cut into segments and rind |
|
|
; cut into very fine strips |
| 25 |
g |
Courgettes; cut into very fine |
|
|
; strips |
| 25 |
g |
Red peppers; cut into very fine |
|
|
; strips |
| 25 |
g |
Shredded leeks |
| 150 |
ml |
Orange brandy |
|
|
Salt and freshly milled black pepper |
| 150 |
ml |
Fromage frais |
| 340 |
g |
Cooked egg noodles |
INSTRUCTIONS
Heat the butter and oil in a large frying pan, add the duck supremes and
cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle
lightly with the flour and cook for a further 5 minutes.
Reduce the heat and add the orange juice, courgettes, peppers and leeks,
season with salt and freshly milled black pepper. Simmer for 5 minutes
until the orange sauce is reduced and thickens.
Add half the segments, rind, tarragon and fromage frais cook for a further
2 minutes.
Place the breast on to the centre of warm plates on to the noodles, with a
little sauce, garnished with segments of orange and fresh tarragon leaves,
sprinkle the supreme with fresh strips of orange rind.
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