FILLET OF DUCKLING À L’ORANGE WITH HOUBLON CHOUFFE

Here is another recipe sent to us by the guys at Brasserie d’Achouffe who make all that beautiful beer. Houblon Chouffe was brewed for the first time in 2006, it is an Indian Pale Ale, characterised by a harmonious balance between a pleasant fruitiness and pronounced bitterness by using three types of hops.

Easy recipe – Serves 2
Preparation: 30 min – Cooking time: 25 min

2 fillets of duckling or one good fillet of duck
1 large tbsp sugar
2 large tbsps white vinegar
1 tsp veal or chicken stock
1 tbsp honey
Fresh coriander
Juice of half a lemon
2 squeezed oranges
150 ml HOUBLON CHOUFFE®
Salt, pepper

Instructions

  1. Prepare a sugar syrup by mixing the sugar and the white vinegar in a pan over a medium heat.
  2. When the syrup forms, add salt and pepper, the stock and the honey.
  3. When all the ingredients have been mixed together, add the juice of half a lemon, the squeezed oranges and the HOUBLON CHOUFFE®. Boil down slowly.
  4. While the sauce is boiling down, cook the fillets of duckling, skin side down, for five minutes over a high heat, turn and finish cooking on the other side.
  5. Once cooked, skim off fat and deglaze with the sauce, making sure that it does not boil.
  6. Add the fresh coriander. Decorate with slices of zesty orange, and serve with boiled potato or rice.