Warning: Creating default object from empty value in /home/pauvid1/BRUNOCHEMEL.COM/wp-content/themes/canvas/functions/admin-hooks.php on line 160

Canard à l’Abricot

You are probably familiar with the traditional French dish : Canard à l’Orange (roast duck with orange sauce). I have experienced with several versions of this culinary landmark before settling on something more light and versatile than the original recipe.
The traditional Canard à l’Orange is a complex combination of roasted duck, a tangy duck stock and orange peel reduction (in other words, sauce) and the fruit itself. The duck stock is prepared with duck giblets, neck and wing ends, carrots, onions, a beef broth and other condiments. Then, it is mixed with a sweet and sour vinegar reduction. The result is a tangy, meaty sauce, that complements the roasted—almost caramelized—duck very well.
True enough, I enjoy going back to my roots, and exploring the traditional ways of cooking with a brand new approach. In fact, my main interest in cuisine is to use innovative techniques to improve a recipe, enhancing the taste of its various components and/or making a lighter, healthier version of  it.
That is why the Canard a l’Orange has become, at Baumé, Canard à l’Abricot (roast duck with apricots) or Canard à la Pêche (roast duck with peach), for those fruits are now in season and also bring a tangy flavor to the duck meat. I like to replace the duck and orange sauce with an aged balsamic vinegar espuma that perfectly weaves sweet and sour notes into this dish without adding any heaviness to it.

Although I like to go back to my roots and re-study the traditional ways of cooking, my main interest in cuisine is to use new techniques to improve a recipe, to enhance the taste of its different components and/or make a lighter, healthier version of  it.

That is why the Canard a l’Orange has become a Canard à l’Abricot (roast duck with apricots) or Canard à la Pêche (roast duck with peach) for those fruits are now in season and also bring a tangy flavor to the duck meat. I like to replace the duck and orange sauce with an aged balsamic vinegar espuma that perfectly weaves sweet and sour notes into this dish without adding any heaviness to it.

At home, you can use a few drops of aged balsamic vinegar (I highly recommend at least 25 years aged vinegar of Modena) and it will do the trick.

No comments yet.

Leave a Reply

aleve without prescription qmjqgjzjipe, levothroid without prescription jryad, , cost of prednisolone xjjwzntujlo, www.clickfox.com, buy lasix online xirhatzdg, buy forzest online bkjvjmb, http://www.clickfox.com/buy-generic-medications/doxycycline-online.html, , zoloft without prescription wwfwvmtrnbyk, http://www.clickfox.com/buy-generic-medications/plavix-online.html, www.clickfox.com, www.clickfox.com, cost of aygestin ihbgdbcs