Duck leg 155/36 hours.
Balsamic gastrique:
1 tbsp sugar/1 tbsp balsamic cooked down for 2 min. Add 1 cup chicken broth 1/2 cup grapefruit juice and reduce until it thickens, about 10-15 min. Take off heat and stir in 2 tbsp butter.
Carrot purée:
2 carrots chopped cooked for 20 min in 1/2 cup orange juice and enough chicken broth to cover, combined in food processor, salt and pepper to taste.
by SaberX0000
4 Comments
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Looking good. Bet it tastes fantastic. Quack quack
Looks great. How did you crisp the skin?
Man the food looks amazing, but next time you gotta do it some justice with a better photo.