Orange « Canard du Village » duck breasts with a lukewarm lentils salad with maple sap vinegar and orange sauce.

ORANGE SAUCE
1 litre of orange juice 150 gr of sugar
25 ml of rice vinegar

Pour the sugar in a baking pan and cook until completely melted. Add the orange juice, then until the desired texture.

ORANGE POWDER
Zest 2 oranges and spread on a pan.
Oven dry at 200F for 6 hours, then crush to get a powder.

Lukewarm lentils salad with maple sap vinegar :
300 gr of Beluga lentils 1 diced carrot
1 diced celery 1 onion, finely chopped

Cook the lentils. At serving time, add some olive oil, some sap vinegar and some cooking broth.

Duck breast :
Preheat the oven at 375F. With a knife, lightly criss-cross the breast, without cutting the meat. Brown the breast, skin side, and add a pinch of salt and orange powder. Bake in the oven for 8 minutes, or until the meat is pinkish. Set the meat aside for 5 minutes.

Slice the breast and cover with orange sauce. Serve with the lukewarm lentils salad.

Recipe: Selven Moonesawmy