Duck à l'orange with duck breasts, gastrique orange sauce, macerated candied peel and glazed turnips

Cut the candied orange peel into very thin julienne with a knife.

Put the peel in a small bowl with star anise, Cointreau and the juice of one orange; set aside to macerate.

Simmer the stock and reduce it to a syrupy consistency, almost like a demi-glace.

In another pan cook 25 g sugar with the vinegar, lower the heat and reduce to a caramel.

Add the blood orange juice, bring to a boil and reduce to a syrup: the gastrique.

Add the gastrique to the much-reduced stock very sparingly, about a quarter of a tablespoon at a time; too much sugar cannot be undone.

If too sweet, add a little lemon juice and reduce again; taste and adjust.

Peel the turnips, scoop into balls with a melon baller, and keep in water.

Put the turnip balls in a pan with a little water, a little butter and about a tablespoon of sugar; cover with a parchment cartouche and simmer until the water has evaporated, then let them lightly caramelise. Set aside.

Cook the duck breasts skin side first in a frying pan on medium-high heat, 5 or 6 minutes, until coloured.

Lift them out, pour off the excess fat, return and cook the other side a few minutes; rest 5 minutes.

Reduce the macerated orange peel in the pan to a syrup and set aside for garnish.

Preheat the oven to 356F and finish the duck in the oven.

Add some reduced orange juice to the sauce for a final note of orange.

Brush the cooked duck with the reduced orange juice to glaze it, then slice; duck is served rosé, slightly pink.