Roast duckling fillets, polenta with kumquat gel, and orange peel gravy

Ducklings:

• 4 ducklings
• 2 laurel leaves
• 5 juniper berries
• 5 coriander seeds
• 200 g coarse salt
• 1 kg duck fat

Glaze:

• 250 g honey
• 40 g soy sauce
• 12 g sherry vinegar
• 2 crushed garlic cloves
• 15 g thin-sliced ginger
• 30 g Szechuan pepper
• 20 g coriander seeds
• 7 g caraway

Polenta:

• 60 g polenta
• 330 g milk
• 1 orange zest
• Salt and pepper

Kumquat gel:

• 200 g kumquat or orange
• 100 g sugar

Duckling gravy:

• 4 shallots
• 2 garlic cloves
• 10 g ginger
• 2 laurel leaves
• 25 cl orange juice
• 25 cl veal stock
• 50 g butter
• 1 orange zest
• 2 tbsp glaze

1. Carve the ducklings' fillets and thighs.
2. Dress and score the fat on the fillets.
3. Pan-roast for 5 minutes.
4. Dress the thighs and marinate them in coarse salt and the spices overnight.
5. Desalt in cold water for 30 minutes.
6. Cook in the fat for 3 hours.
7. Blend the spices. Mix it all and chill.
8. Cook the polenta for 10 minutes.
9. Mold it into a cylinder.
10. Cut it into disks 3 cm high.
11. Scoop them out using an apple corer, flour and fry until lightly colored.
12. Blanch the kumquats three times.
13. Candy them in sugar and water, filled up to the level of the fruit.
14. Blend and pour through a conical strainer.
15. Roast the bones and the trimmings.
16. Sweat the shallots, garlic, ginger and laurel.
17. Add the bones and 2 tbsp of glaze.
18. Caramelize and deglaze with orange juice.
19. Moisten with brown stock and 75 cl water.
20. Cook for 90 minutes.
21. Filter and reduce.
22. Add the orange zest and thicken with butter.

Watch the video