Restaurants›Lucie›Le Canard Recipe

Le Canard Recipe

Inspired by Lucie
Time2h
Serves2

Ontario Duck “A l'orange”, Carrot ravioli stuffed with carrot puree, Orange and honey reduction

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Ingredients

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Duck

Carrot Ravioli

Orange and Honey Reduction

Method

Duck Preparation

1

Prepare the Duck

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt, black pepper, orange zest, and fresh thyme. Let it marinate for 30 minutes.

2

Cook the Duck

In a cold skillet, place the duck breasts skin-side down and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from skillet and let rest.

Carrot Ravioli Preparation

3

Make the Ravioli Dough

In a bowl, mix flour and salt. Create a well in the center and add eggs. Knead until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

4

Prepare the Filling

Boil the chopped carrots until tender, about 10 minutes. Drain and blend with olive oil and salt until smooth. Allow to cool.

5

Assemble the Ravioli

Roll out the dough into thin sheets. Place small spoonfuls of carrot puree on one sheet, cover with another sheet, and cut out ravioli shapes. Seal the edges well.

6

Cook the Ravioli

Boil a pot of salted water. Cook ravioli for 3-4 minutes until they float. Remove with a slotted spoon.

Orange and Honey Reduction Preparation

7

Make the Reduction

In a saucepan over medium heat, combine orange juice and honey. Reduce until thickened, about 10 minutes. Stir in butter and a pinch of salt before serving.