5 cl of good wine vinegar
1 tsp cornflour
20 cl oil
Salt pepper
60g sugar
8 brick sheets
1 carrot
1 tsp grated fresh ginger
2 organic or untreated oranges (zest + juice)
300g of defatted duck steaks
4 pers.
30 min
15 min
***
Ingredients (4 pers.)
5 cl of good wine vinegar
1 tsp cornflour
20 cl oil
Salt pepper
60g sugar
8 brick sheets
1 carrot
1 tsp grated fresh ginger
2 organic or untreated oranges (zest + juice)
300g of defatted duck steaks
Preparation :
1
Grate the carrot. Chop the duck strips. Mix with grated carrot, ginger, grated orange zest, salt and pepper.
2
Cook the stuffing in a pan with a little oil.
3
Cut the brick sheets in 2, fold them in half, stuff them and fold. Fry in a pan with oil
4
Put the sugar and vinegar in a saucepan, caramelize then pour the juices of the two oranges with the zest of half an orange, cook gently for 2 minutes and add the cornstarch diluted in 2 tablespoons of water.
5
Finally, cook 2-3 minutes so that the sauce thickens a little.
