Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS

LE SAINT MICHEL
Santa Monica, California
 

Highly rated, this restaurant was known for its excellent cuisine. The chef provided the following recipe for duck, considered to be one of his favorites, as well as for those who dined at Le Saint Michel.  

LE AIGUILLETTE DE CANARD A LA DIADAMES AU COINTREAU

2     ducks (4-5 pounds ea.)

1     carrot (sliced)

1     stalk celery (sliced)

1     leek (sliced)

1/2  white onion (sliced)

2     tablespoons tomato paste

5     oranges (peeled)

1/2  cup sugar

1/4  cup red wine vinegar

1/2  teaspoon of arrowroot

1/4  cup Cointreau

Light oil

Butter

Duck Stock

Remove the legs, breasts and fat from the ducks.  Place the carcasses in a roasting pan with the carrot, celery, leek and onion.  Roast at 500 degrees for 20 minutes or until brown.  After roasting, place the ducks and the vegetables in a crock pot and add the tomato paste and cover with water.  Cook this mixture for 3 hours and then strain.

Sauce au Cointreau 

In a saucepan, heat the sugar until it is caramelized (light color).  Add the vinegar and reduce until the vinegar has evaporated.  Add the oranges in sections and simmer for 10 – 15 minutes.

Now add 1-1/2 to 2 cups of the duck stock and cook slowly for 10 – 15 minutes.  If the sauce is too thin, add the arrowroot mixed with a little water while the sauce is cooking.  Strain. 

Add the Cointreau just before serving.

Sauté the duck breasts in a little oil and butter.  Sear very fast.  Then reduce heat for 5 – 6 minutes.  Slice very thin and arrange on plates.  Top with the Sauce au Cointreau and garnish with fresh orange slices.

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