1 large carrot, peeled and sliced
½ tbsp butter
salt and freshly ground black pepper
2 tbsp parsley, chopped
2 duck fillets without the bone
1 tsp fennel seeds, cut into small pieces
1 tbsp olive oil
30ml fresh orange juice
2 tbsp strong veal glaze
1 tsp green peppercorns, drained
2 tsp cream
1 orange, peeled and segmented
8 roasted hazelnuts, crushed into 2 or 3 pieces each
Place the carrot slices in a saucepan with a little water. Cover with a
lid and cook until soft. Drain the carrots, then blend to a puree with the
butter and season with salt and pepper and stir in the parsley.
Using a sharp knife, score the skin of the duck fillets and season them
with salt, pepper and fennel seeds.
Preheat the oven to 150°C.
Heat the olive oil in an ovenproof pan and brown the duck fillets,
skin-side down, for about 3 mins. Turn the fillets over and finish cooking
the duck in the preheated oven for about 10 mins. When the duck is cooked,
transfer the fillets to a plate and cover with foil to rest for around 10 mins.
Discard any excess fat from the pan, then add the Armagnac and orange
juice and bring to the boil for 2 mins; add the veal glaze and reduce to
about 2 tbsp. Mix in the green peppercorns, cream, orange segments and roasted
Cut duck fillets in half lengthwise. Spoon the carrot puree onto two
plates. Top with the duck fillets and spoon the sauce on top.