ingredients

  • 5 pcs whole duck
  • 5 pcs whole oranges
  • 5 sprigs fresh rosemary
  • 5 pcs fresh thyme
  • 10 stems fresh tarragon
  • 5 pcs bay leaf
  • 5 g whole peppercorn
  • 20 cloves garlic
  • 20 pcs shallots
  • 50 g rock salt
  • 100 ml olive oil
  • valentino sauce:
  • 50 g butter
  • 50 g sun dried tomatoes
  • 20 g garlic , chopped
  • 40 g shallots , chopped
  • 200 g red wine
  • 100 g brandy
  • 1 liter demi-glace
  • for gratin potato with spinach:
  • 2 kilos Potatoes
  • 600 ml fresh cream
  • ½ tsp nutmeg
  • 600 g sautéed spinach
  • 300 g grated Parmesan cheese salt and pepper to taste

steps

ROAST DUCK:

  1. Clean duck and pat dry.
  2. Stuff the duck  with the  mixture of the herbs, garlic, onion, peppercorn, bay leaf and orange juice.
  3. Rub the skin with orange peel, rock salt and olive oil.
  4. Place  duck in a roasting pan and roast at 150°C for 45 minutes to 1 hour basting the duck with the jus occasionally.


VALENTINO SAUCE:

 

  1. Sauté garlic, shallots and sun-dried tomatoes.
  2. Deglaze with red wine and brandy.
  3. Add demi-glace.
  4. Season and cook to right consistency.


GRATIN POTATO WITH SPINACH:

  1. Peel and thinly slice potatoes into rounds.
  2. Pour cream and season to taste.
  3. Arrange potato slices in a baking dish.
  4. Cover top with grated cheese.
  5. Bake in a 180°F oven for 45 minutes.