Created by Samuel Albert.
- 1 duck breast
- 10cl Cointreau l'Unique
- 1 juice of an orange
- 25g butter
- Salt and pepper
- 100g mushrooms
Trim the breast and streak the skin. Add salt and pepper.
Cook the breast starting with the skin, then turn it over halfway through cooking.
Add the mushrooms cut into four.
Deglaze with the Cointreau l'Unique and flame it.
Reduce slightly and add the orange juice then reduce by half.
Take out the duck breast and get rid of the melted fat.
Slice the duck breast thinly.
Make a nice, shiny, syrupy sauce with the butter.
Remove the orange supremes for decoration.
Plating: Place the slices of duck breast on a plate.
Arrange a few supremes and mushrooms.
Cover with Cointreau® sauce.