Recipe: Gabriel Gaté’s roast duck fillets with orange and hazelnuts (Canard à l'orange et aux noisettes)


This beautiful French duck recipe is simple to make and can be accompanied by your finest red wine.


Serves 2


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

10ml Armagnac

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 hazelnuts.


Cut duck fillets in half lengthwise. Spoon the carrot puree onto two plates. Top with the duck fillets and spoon the sauce on top.